- 2 cups confectioner’s sugar
- 1 cup maple syrup
- ½ cup heavy cream
- 2 cups pecans
Butter sides of 3-quart saucepan. Combine sugar, syrup, and cream in saucepan, stirring to blend well. Bring to boil, stirring constantly until sugar dissolves. Wash down sides of pot, then, without stirring, boil to the soft-ball stage (234°F). Remove from heat and let stand until 150°F. Stir in nuts. Beat until candy just begins to thicken but is still glossy (about 3 minutes). Drop by spoonfuls onto waxed paper. If candy becomes too stiff, stir in a few drops hot water. Store tightly covered.
Per serving: 100 calories, 5g fat, 1g protein, 14g carbohydrate, 2mg sodium.