Line a baking sheet with parchment paper or a silicone mat.

Chop the mixed nuts into smaller pieces for even distribution.

In a medium saucepan, combine maple syrup, heavy cream, and butter.

Cook over medium heat, stirring constantly until the butter melts and the mixture is smooth.

Attach a candy thermometer to the pan and continue cooking until the mixture reaches 235°F (soft-ball stage).

Tip: Stir gently to prevent scorching, and don’t let it boil over.

Remove the saucepan from heat and stir in the vanilla extract, mixed nuts, and salt. Mix until the nuts are fully coated.

Drop spoonfuls of the mixture onto the prepared baking sheet.

Allow them to cool and set at room temperature for about 15 minutes.

Once set, transfer the goodies to an airtight container. They’ll keep at room temperature for up to a week—if they last that long!