Ben asked for recipes with maple syrup, because we all have such fond memories of maple sugar time in New Hampshire. This recipe comes from The Tasha Tudor Cookbook; Recipes and Reminiscences from Corgi Cottage.
1 cup light brown sugar
1/2 cup Vermont maple syrup
1/3 cup heavy cream
1 tbl. unsalted butter
1/4 cup pecans, coarsely chopped
In a heavy saucepan, combine the sugar, maple syrup, cream, and butter. Place the pan over low heat and stir until the sugar is dissolved. Cook to the soft ball stage, or 134 degrees on a candy thermometer. Remove the mixture from the heat and let it stand for five minutes without stirring.
Add the pecans and stir until the mixture is slightly thick and beginning to look cloudy. Drop by spoonfuls onto waxed paper. Let it stand until cold and firmly set.
Store in a tightly covered container. Makes approximately 2 dozen 1-inch patties.
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