Instructions: Heat the brown sugar, maple syrup, and cream in a heavy pot over moderate heat, stirring frequently, until the mixture reaches the firm-ball stage (244F, 117C). Remove from the heat and stir in the butter and optional nuts. Pour the mixture into a buttered heat-proof dish and cool for 3 hours. During the cooling process, score the caramel into individual pieces and separate the pieces when completely cool.

Makes about 1 1/2 pounds (675 ml).

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