Makes 1 3/4 pounds candy or 36 pieces.

1 (10 ounce) package frozen raspberries
1 (1 3/4 ounce) package powdered pectin
1 1/2 teaspoons baking soda
1 cup granulated sugar
1 cup light corn syrup
1 teaspoon fresh lemon juice
1 cup walnuts, chopped
Granulated sugar (for rolling candies)

In a saucepan, heat raspberries to simmering, cooking to soften raspberries. Force raspberries through a fine strainer to remove seeds; measure strained berries (should be 3/4 cup).

Combine berries with pectin and baking soda in a 2-quart saucepan (mixture will foam). Cook 5 minutes over moderate heat, stirring constantly, until foam begins to disappear.

Meanwhile, combine sugar and corn syrup in second saucepan; heat to boiling, stirring occasionally, until sugar dissolves.

Combine syrup with cooked raspberry mixture; simmer 1 minute longer. Remove from heat; stir in lemon juice and walnuts. Turn into a greased 9 x 5-inch loaf pan; let set.

Turn out onto a platter or board; cut into squares, and roll in granulated sugar.

Let stand 1 hour longer, then roll in sugar again.