Steam apricots (or cook in minimal water), enough to make 1 1/4 cups. Puree to applesauce texture. Sprinkle 2 tablespoons unflavored gelatin over 1/2 cup puree. Let soften 10 minutes, then add 3/4 cup more puree and 2 cups sugar. Cook in heavy bottomed pan, stirring frequently, 15 minutes (until dark and thick). Remove from heat. Stir in 1 cup chopped walnuts and 1 teaspoon vanilla. Butter 8 x 8 inch pan. Pour in. Let stand 24 hours, then cut into squares, separate and sprinkle with or roll in powdered sugar.