4 cups maple syrup
1 cup heavy cream
1/4 cup butter
1 cup chopped nuts
1 teaspoon lemon extract
Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine the maple syrup, cream and butter in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Cook for 9 minutes once mixture begins to boil.
Remove from heat, add the nuts and extract. Stir with a heavy wooden spoon for 5 minutes. Pour into prepared pan. Cool at room temperature. Invert pan, peel off paper and cut into squares.
Makes about 2-1/2 pounds candy.