Combine maple syrup, corn syrup and cream in saucepan and place over moderate heat. Stir constantly until mixture begins to boil. Continue cooking without stirring to 234 degrees Fahrenheit (soft ball stage). Remove from heat; cool to lukewarm (110 degrees without stirring. Beat with mixer, low speed, until candy loses its gloss and thickens. Stir in vanilla and nuts. Pour into lightly buttered pan. Cool and cut into squares.
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Recipe Notes
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