1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Spray with with vegetable oil. Sprinkle chopped walnuts on the bottom of the foil-lined pan; set pan aside.

2. In a heavy 3-quart saucepan melt the butter over low heat. Add the sugar cream maple syrup and mix well. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing the mixture on sides of pan. Carefully clip candy thermometer to side of pan.

3. Cook over medium heat, stirring frequently, till candy thermometer registers 248F, firm-ball stage. Mixture should boil at moderate, steady rate over entire surfacce. Reaching firm-ball stage should take 45 to 55 minutes.

4. Remove saucepan from heat; remove candy thermometer from sauccepan. Immediately stir in vanilla. Quickly pour the caramel mixture over the nuts in the prepared pan.

5. Cool. When caramel is firm, use foil to lift it out of pan. Use a knife to cut candy into 1-inch squares. Wrap each piece in cleaar plastic wrap. Makes 64 pieces or about 2 pounds.

them in the freezer that's how I like them cold and hard. Warning they are very rich. Enjoy and happy holidays.