2 cups pure maple syrup 1 pinch salt
1 cup heavy cream 2/3 cup chopped walnuts
3/4 cup dark brown sugar 1 tsp. vanilla extract
2 Tbsp. butter 1 tsp. maple extract
Line 8x8 inch baking pan with waxed paper. Butter the paper.
Bring maple syrup, cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil without stirring until mixture starts to bubble and is 240 degrees on a candy thermometer.
Remove from heat. Add butter and salt, BUT do not mix. Let sit until mixture is 105 degrees.
Add walnuts, vanilla, and maple extract. Beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in refrigerator. YUM!