Before you begin, ensure all ingredients are measured and ready to go. Candy-making requires precise timing, so having everything prepared in advance is essential. Grease a square baking dish with butter or line it with parchment paper for easy removal.

In a large saucepan, combine the maple syrup, granulated sugar, and light corn syrup over medium heat. Stir continuously until the sugar dissolves completely, creating a smooth syrup base.

Once the sugar dissolves, stop stirring and let the mixture boil. Attach a candy thermometer to the side of the pan to monitor the temperature closely. The goal is to reach the hard crack stage at 300°F (150°C). This stage ensures the candy has the right texture and crunch.

When the mixture reaches 300°F, remove it from the heat immediately. Stir in the unsalted butter, baking soda, and vanilla extract. The mixture will bubble vigorously as the baking soda reacts—this is normal and adds a light, airy texture to the candy.

Quickly stir in the roasted peanuts (or your choice of nuts) until they are evenly coated in the candy mixture. Pour the mixture into the prepared baking dish and spread it out evenly with a wooden spoon or spatula. Work quickly, as the candy will begin to harden as it cools.

Allow the candy to cool at room temperature for about an hour. Once firm, carefully remove it from the dish. If you used parchment paper, simply lift the candy out. Use a sharp knife to cut it into your desired shapes and sizes.