1 cup pure dark amber maple syrup
2 cups sugar
1 cup heavy cream
2 tbsp. light corn syrup
½ tsp. vanilla extract
1 cup toasted, coarsely chopped pecans
Lightly oil a 9 x 9-inch baking pan. In a medium heavy-bottomed saucepan, combine the maple syrup, sugar, cream and corn syrup. Heat the mixture over medium-high heat until it reaches 236° F on a candy or instant-read thermometer.
Remove from the heat and transfer the mixture to the metal bowl of an electric mixer. Let stand at room temperature until it has cooled to 110 ° F. (This takes quite a while, so go find something else to do for a bit.)
When the mixture has reached the appropriate temperature, add in the vanilla extract and beat with the paddle attachment on medium speed just until it begins to thicken and loses its gloss. Be careful not to over-beat, which can cause a grainy texture.
Use a rubber spatula to fold in the chopped pecans. Transfer the mixture to the prepared baking pan and spread into an even layer. Allow to cool and set for several hours before cutting and serving.