2 c. pure maple syrup
2 egg whites
1/4 tsp. salt
1 c. broken walnuts

In a heavy 3-quart saucepan, bring maple syrup to boiling. Clip candy thermometer to side of pan. Cook, without stirring, over medium heat to 260 degrees (hard ball stage). Mixture should boil gently over entire surface. (At hard-ball stage, a few drops of syrup dropped into cold water form hard balls when removed from the water.) Remove from heat.

Immediately beat egg whites and salt on medium speed of electric mixer until stiff peaks form (tips stand straight).

Remove the candy thermometer. Gradually pour the hot syrup in a thin stream over egg whites, beating on high speed. (Add syrup slowly to ensure proper mixing. This should take about 3 minutes.) Continue beating for 5 to 6 minutes more or until the mixture holds its shape when beaters are lifted.

(Candy falls in a ribbon, but mounds on itself and starts to lose its gloss.) When beaten enough, the mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. If it flattens out, beat for 1/2 to 1 minute more and check again. The candy is overbeaten if it is stiff to spoon and the surface is rough.

When the mixture holds its shape, stir in walnuts. Quickly drop by teaspoonsful onto a baking sheet lined with waxed paper, swirling each candy to a peak. If the candy becomes too stiff to drop easily from a spoon, stir in a few drops hot water. Makes about 40 candies.