Maple Cream Balls

Maple Cream Balls 2 cups Maple syrup 1/8 tsp. Salt 2 tsp. Butter 1 tsp. Vanilla extract 2/3 cup Chopped nuts Boil syrup and salt to soft ball stage (234º - 238º F). Remove from heat and cool to room temperature. Add butter and vanilla extract. Beat until creamy. Add 1/2 of the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Roll balls in remainder of nuts. Place on waxed paper to harden.