1/2 cup butter (no substitutes), cubed
1 cup sugar
1 egg, beaten
7 ounces dried apricots, finely chopped
1 teaspoon vanilla extract
Pinch salt
2 cups crisp rice cereal
1 cup finely chopped pecans
confectioners' sugar

In a heavy saucepan, combine butter, sugar, egg, apricots, vanilla and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir for 8 minutes or until thickened. Remove from the heat; stir in cereal and pecans. Let stand until cool enough to handle.
Shape into 1-in. balls; roll in confectioners' sugar. Place on baking sheets; let stand until completely cool. Reroll in sugar if desired. Refrigerate in an airtight containers.