|Granulated sugar||1 Cup (16 tbs)|
|Maple sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|Corn syrup||2 Tablespoon|
|Cream||1 Cup (16 tbs)|
|Nuts||1 Cup (16 tbs), chopped|
Combine sugars, corn syrup, and cream in a saucepan; stir over low heat until sugars are moistened.
Set candy thermometer in place.
Cook, stirring occasionally, to 238°F.
Remove from heat and add butter; cool slightly.
Beat until creamy, adding nuts last few minutes.
Turn into a buttered pan.
When cool, cut into bars or squares.