Chocolate Almond Butter Pralines

7 Line a baking sheet with wax or parchment paper.
0 Combine maple syrup, sugar, heavy cream, milk, salt, and butter in a saucepan.  Cook to 230F while stirring constantly.
1 Add walnuts and chopped almonds.  Cook until 237F.
2 Remove from heat. Cool undisturbed until 212F.
3 Stir vigourously until mixture stiffens, looses its shine, and looks creamy. This is about 90 seconds.
4 Fold in frozen chocolate chips.
5 Scoop on prepared baking sheet. Cool.
6 Store in an airtight container.  Use as soon as possible.  Pralines lose quality quickly in storage (about 4 days). Do not refrigerate or freeze.