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1
Lightly oil a 9- by 9-inch square pan, or a baking sheet.
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2
In a small heavy-duty saucepan (about 2 quarts) mix together the maple syrup, sugar, cream, and corn syrup.
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3
Fit a candy thermometer to the side of the pan and heat until the temperature reaches 236 degrees, tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
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4
Remove the pan from the heat and transfer the mixture into the metal bowl of a standing electric mixer.
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5
Submerge the thermometer in the candy mixture until it has cooled to 110 degrees, which will take a while.
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6
(tip: you can put the bottom of the bowl in ice water to speed up the process; but don't stir the mixture to cool it down).
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7
When the temperature is 110 degrees, add the vanilla and beat the mixture until it just begins to thicken and loose its gloss.
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8
Overmixing will make it grainy, so keep an eye on it.
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9
Stir in the nuts and spread the mixture into the square pan or onto the baking sheet, forming it into a 9-inch square with your (clean) hands.
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10
Allow to cool completely, then remove from the pan and cut into squares.
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11
To remove it from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half.
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12
Use a metal spatula to pry the candy loose a bit (it will be flexible).
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13
Invert the pan a shake it to coax the maple cream candy out.
