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1. Add the apple peels/cores to a medium saucepan along with the water. Bring to a boil over high heat, then turn heat down to medium-low and boil (uncovered) 45 minutes. Turn off heat, cover the saucepan, and steep 30 minutes. Strain the apple water through a cheesecloth-lined sieve, wringing the cheesecloth to squeeze out all the liquid. Pour the liquid into a large measuring cup. You should have about 4 1/4 cups; if you don't, add enough water so that you do.
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2. Line a 9 by 9-inch casserole dish with parchment paper and brush the canola oil onto the paper.
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3. Combine the sugar, lemon juice, and 1 1/2 cups of the apple liquid in a medium saucepan over medium heat. Bring to a boil (giving the pan an occasional stir to help the sugar dissolve), then turn heat down and simmer until it reaches 240u00b0F on a candy thermometer.
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4. When the sugar mixture is around 225u00b0F, start heating the cornstarch mixture. Whisk together 1 cup cornstarch, cream of tartar, and remaining 2 3/4 cups of the apple liquid in a 5-quart pot. Once the mixture is fully whisked (and there are no lumps), turn heat on medium and bring to a boil, whisking constantly. Turn heat off once the mixture turns thick and gluey.
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5. Once the sugar mixture reaches 240u00b0F, whisk it into the cornstarch mixture. Turn heat on medium and bring to a full boil, whisking constantly. Turn heat down to low and simmer 55 to 60 minutes, whisking every 5 to 8 minutes (when it's done, the mixture will be a deep caramel color and become very difficult to whisk).
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6. Whisk in the rose water and walnuts; pour into the prepared dish and spread evenly with an oiled spatula. Let the candy sit for 2 days or more (uncovered) at cool room temperature (do not put it in the fridge!). (The top should feel smooth and dry, not sticky at all. If it is still sticky, let it sit a bit longer-a couple days or so-until it doesn't feel sticky.)
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7. Remove the slab of candy from the dish, flip it over onto a piece of parchment paper so the bottom side is facing up, and let it sit for 2 days or more (uncovered) at room temperature, or until it feels smooth and dry (not sticky).
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8. Use an oiled knife to cut the candy into 45 bite-sized pieces by making 8 cuts in one direction and 4 cuts in the other direction (I recommend cleaning and re-oiling the knife after every cut). Again, let the candy sit for 2 days or more (uncovered) at room temperature.
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9. Combine the powdered sugar and the remaining 1/4 cup cornstarch in a medium bowl. Toss the candy in this mixture, and then serve. (Alternatively, once coated in the sugar mixture, the candy can be stored in an airtight container between layers of parchment paper for up to 3 or 4 weeks.)
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Adapted from a recipe for Turkish Delight on About.com.
