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.