Pecan Sweet Delight (Pecan Massa)

Sift the pecans, then join melted sugar in a balling point, that is, with half a cup of water and warmed until the syrup reaches the desired consistency

(Or: when you pour some of the sugar into a bowl with cold water, you should be able to form a rubbery ball with the right consistency)

Next, add the apricot gelée (keep mixing until the mass separates from the bottom of the cauldron) and let it dry over low heat

Pour onto a tray or mold coated with crystallized sugar and spread the mass evenly, about 1 cm thick

Let it dry

Cut into small squares and dust with crystallized sugar