Let's set the stage for some culinary magic! Begin by lining a baking sheet with parchment paper. If your nuts are whole, give them a rough chop and spread them out on the sheet. This prelude hints at the deliciousness to come.

Now, let's start our maple symphony! In a saucepan, mix maple syrup, heavy cream, and butter. Attach a candy thermometer to the side, making sure it doesn't touch the bottom. Heat the mixture over medium heat, stirring gently, until the butter melts and the mixture starts to bubble.

As the temperature rises, keep a close eye on the thermometer. You're aiming for the soft-ball stage, around 235-240°F. This is where the magic really kicks in, turning your mixture into a thick, creamy delight.

Once you reach the soft-ball stage, remove the saucepan from the heat. Stir in some vanilla extract and a pinch of salt, then gently fold in the nuts until they're coated in the glorious maple mixture.

It's time for the curtain call! Use a spoon to scoop out the mixture onto your prepared baking sheet, forming small clusters of nutty goodness. Let them cool and set, which might take a bit of patience, but trust me, it's worth it for the perfection that follows.

And now, for the encore! Once your maple nut goodies are set, they're ready to shine. If they manage to survive without being devoured immediately, store them in an airtight container for later enjoyment.