Maple-Nut Pralines

2 c pure maple syrup stir boil cool stir stir drop cool
1 c heavy (double) cream (plus 2 T, if needed)
1 T unsalted butter  
1 c (4 oz/125 g) walnuts, chopped  
1 c (4 oz/125 g) pecans, chopped
½ t ground nutmeg
  1. Oil 2 baking sheets.
  2. In a heavy saucepan over medium heat, stir together the maple syrup and the 1 cup of cream.
  3. Clip a candy thermometer onto the side of the pan. Boil until the thermometer registers 238°F (114°C), about 15 minutes
  4. Remove from the heat and let cool to 220°F (104°C), about 5 minutes
  5. Add the butter and stir just until melted and the mixture is creamy, about 1 minute.
  6. Stir in the walnuts, pecans and nutmeg.
  7. Immediately, using a tablespoon, scoop up spoonfuls of the mixture and drop onto the prepared baking sheets, spacing evenly. (If the mixture becomes too dry to drop, add 2 tablespoons cream and stir over low heat until melted.)
  8. Let cool completely. Store in an airtight container at room temperature for up to 3 weeks

Makes about 2½ dozen

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd