In a saucepan, combine the 1/2 cup maple syrup, 1/4 cup cane sugar, 2 tablespoons of water, and 1/8 teaspoon of Himalayan pink salt.

Place the saucepan over medium heat and stir the mixture gently until the sugar dissolves completely. Let it simmer for about 5-7 minutes until it thickens slightly. Remove from heat and set aside.

In a separate non-stick skillet or pan, add 2 tablespoons of fine granulated organic cane sugar and melt it over medium-low heat.

Once the sugar starts to melt and turn golden brown, add in the 1/2 tablespoon of European cultured butter. Stir gently until the butter is fully incorporated.

Quickly add the 1/8 teaspoon of Madagascar vanilla extract and the 1/2 cup of assorted roasted heirloom nuts into the skillet. Toss the nuts in the mixture, ensuring they are evenly coated.

Cook the nut mixture for about 2-3 minutes, stirring continuously, until the nuts are caramelized and coated well with the sugar-butter mixture. Remove from heat.

Carefully pour the prepared syrup mixture over the caramelized nuts in the skillet. Stir well to coat the nuts thoroughly with the syrup.

Working quickly, spoon small clusters of the nut mixture onto a parchment-lined baking sheet or into candy molds, shaping them into bite-sized portions. Leave space between the clusters to prevent sticking.

Let the maple nut goodies cool at room temperature for about 20-30 minutes, allowing them to set and harden.

Once the maple nut goodies have completely cooled and set, serve them as a delightful snack or dessert. Store any leftovers in an airtight container at room temperature for up to a week.