Directions: Place maple syrup and water in a small, deep saucepan and heat slowly, without stirring, to the softball stage (238 F. on a candy thermometer.)
Remove from the heat.
Drop the walnuts into the hot syrup. Turn gently with a spoon so they are evenly coated.
Remove to aluminum foil with a slotted spoon.
Repeat with the apricots.
If the syrup begins to harden, heat just long enough to melt it again.
Cool nuts and fruit to room temperature and serve.