Apricot Roll

At Christmastime, add a few chopped red and green candied cherries with the pecans.

2 cups granulated sugar
1 cup milk
12 ounces dried apricots, chopped fine
1 tablespoon butter
2 cups chopped pecans
1 teaspoon vanilla extract
Dash of salt

Boil sugar and milk mixture until it thickens (236 degrees F on candy thermometer), stirring constantly.

Add apricots and boil until they melt into the syrup and mixture reaches about 230 degrees F on candy thermometer.

Remove from heat and beat hard. Add butter, pecans, vanilla extract and salt. Beat candy until it begins to harden.

Pour onto a wet, smooth cloth and roll to desired diameter. Cool; then store in refrigerator. Cut in thin slices to serve.

Makes a 2-pound roll.