This is my French-Canadien grandmother's recipe. Put maple syrup and milk in heavy saucepan. Boil this mixture to the soft ball stage, or about 236 degrees on the candy thermometer. Remove from heat and cool to lukewarm. Beat until mixture is creamy. Add nuts. Pour mixture into 8 inch buttered square pan. Spread mixture out evenly. Scour with knife. Let cool until firm. Cut into pieces. Store in airtight container in a cool place. Makes about 16 pieces.
