Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through a food mill or sieve. Cook apricot pulp until thick in a 2-quart heavy saucepan, stirring frequently to avoid scorching.

Mix sugar, cornstarch and salt and add to apricot pulp. Cook until very thick, stirring constantly.

Add gelatin, which has been softened in cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat.

Mix in almonds. Turn into a 9 x 7" shallow glass dish that has been rinsed with cold water. Let stand 24 hours.

Cut candy in rectangular pieces (about 60) and roll in confectioners sugar. Let stand on rack until outside has dried (texture should be slightly chewy.) Store in covered container. Makes about 1 pound, 12 ounces, depending on amount of nuts used.