Mix sugar, water and syrup. Bring to a boil. Cover pot for 3 minutes to wash down crystals on sides of pan.

Remove lid and continue boiling to 252 degrees (hard ball stage in cold water).

Have stiffly beaten egg whites ready when syrup is done. Add syrup slowly and continue beating until mixture is rather dull.

Add nuts and apricots and spread in well-buttered 9� x 13� Pan. Allow to cool, then cut into pieces to serve.