1 cup maple sugar
1 cup light brown sugar
1/4 cup water
1/2 tsp. almond extract
walnuts (1 per cookie)

Cook sugars and water to soft ball stage (240°F on candy thermometer).

Add almond extract. Cool to lukewarm; beat until creamy, yet firm.

Knead until smooth; shape into small balls. Press walnut into each ball.

Cooks Note: Use of a candy thermometer is recommended