Makes 2 ½ dozen
2 cups pure maple syrup
1 cup pareve whipping cream, plus 2 tablespoons if needed
1 tablespoon margarine
1 cup walnuts, chopped
1 cup pecans, chopped
½ teaspoon nutmeg
Grease two baking sheets. In a heavy saucepan over medium heat, stir together the maple syrup and the 1 cup pareve cream. Clip a candy thermometer onto the side of the pan. Boil until the thermometer registers 238 degrees – about 15 minutes.
Remove from the heat and let cool to 220 degrees – about 5 minutes.
Add the margarine and stir just until melted and the mixture is creamy, about 1 minute. Stir in the walnuts, pecans and nutmeg. Immediately, using a small scoop (1 tablespoon in size) drop onto the greased baking sheets, spacing evenly (if the mixture becomes too dry to drop, add 2 tablespoons cream and stir over low heat until melted.)
Let cool completely. These store in airtight containers for 3 weeks.