| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chewy fruit-nut candies originated in Armenia and were brought to the United States by immigrants. Firm but delicate, these candies offer a refreshing change from chocolates.

Applets

2 cups dried apples*
1 cup warm water
2 cups granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 (1/4-ounce) packets unflavored gelatin (or 2 tablespoons)
1/2 cup cold water
1/2 to 2/3 cup finely chopped nuts
Powdered sugar (for rolling)

1. Soak dried apples in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through food mill or sieve. Cook apple pulp until thick in 2 quart heavy saucepan, stirring frequently to avoid scorching.
2. Mix sugar, cornstarch, and salt and add to apple pulp. Cook until very thick, stirring constantly.
3. Add gelatin, which has been softened in the 1/2 cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 x 7-inch glass dish that has been rinsed with cold water. Let stand 24 hours at room temperature, uncovered.
4. Cut candy in rectangular pieces and roll in powdered sugar. Set pieces on wire rack until outside is dried (texture should be slightly chewy). Store in covered container.

Makes about 1 3/4 pounds.

*To make Cotlets, substitute dried apricots for the dried apples.

||| Save this Recipe on Delicious |||