1. Combine sugar, heavy cream, corn syrup, butter and salt in a heavy saucepan; cook over medium heat, stirring constantly, until the sugar is dissolved.
2. Continue to cook for 25 minutes, stirring occasionally, to soft-ball stage (238 degrees F on candy thermometer).
3. Remove saucepan from heat. Stir in the maple flavoring and vanilla. Pour into large bowl. Beat at medium speed with hand mixer until creamy. Add pecans.
4. Drop pecan mixture by heaping teaspoonfuls onto sheet of buttered waxed paper. Let cool until solid. Store in airtight container between layers of waxed paper. Makes about 5 dozen pieces.