In a large saucepan, bring the maple syrup and butter to a boil. Boil for 5 minutes.
Add cream and continue cooking until the temperature reads 118°C.
Meanwhile, grease and line a square baking tray with parchment paper and set aside.
Remove maple syrup and cream mixture from the heat and let it rest for 5 minutes.
Using a whisk, beat for 5 minutes until thick then add the walnuts and pour into baking pan.
Leave to cool before cutting into squares.
- 500ml pure maple syrup
- 45ml butter
- 250ml 35% cream
- 125g walnuts, chopped