Maple Syrup Caramels.

I love all the holiday candy traditions that people have, and was thrilled to see NPR's Kitchen Window column take up the cause this week. I'm posting their recipes here, just in case the original article disappears at some point in the future.

Maple Syrup Caramels

2 cups brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter

Butter an 8-by-12-inch baking dish. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Add the butter and stir to melt. Pour the candy into the baking dish and score into squares as it hardens. Let cool about 3 hours, invert onto a board and cut the squares free along the lines you've cut. Makes about 1 1/2 pounds.

Variation: Sprinkle 1/2 cup crushed, toasted walnuts or almonds into the mixture just before removing from heat.