Aplets - Apple and Nut Candy

• 1 cup (225 ml) homemade applesauce pulp (Winesaps preferable)
• 2 cups (475 ml) granulated sugar
• 2 tbsp (30 ml) Knox Gelatin
• 5 tbsp (70 ml) cold water
• 1 cup (225 ml) nuts, chopped (walnuts are historically used)
• 1/2 lemon's juice
• 1 cup (225 ml) to 2 cups (475 ml) powdered sugar to roll candy in

1. In a medium large deep saucepan, boil the applesauce pulp and the sugar hard for one full minute, then simmer for 1/2 hour.
2. Soak the Knox Gelatin and the cold water together, and when dissolved, add it to the boiled sugar and applesauce.
3. Add the nuts to the mixture in the saucepan, mix in and take off the burner.
4. When almost cool, add the juice of 1/2 of a lemon.
5. Next, pour the mixture into a waxpaper lined flat pan (like a jelly roll pan).
6. Let stand at room temperature for at least 8 to 10 hours, maybe longer.
7. Cut into desired shapes and sizes, and roll in powdered sugar.

homemade applesauce, sugar, gelatin, cold water, nuts, powdered sugar

Taken from online-cookbook.com/goto/cook/rpage/000D9E (may not work)