Toast the pecans and almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. (Or roast them at 350°F / 175°C for 5 to 7 minutes.) Transfer to a heatproof bowl.

Lightly grease 16 cups of a mini muffin pan, or line them with mini paper or foil liners.

In a small saucepan over medium heat, combine the butter, heavy cream and sugar free maple syrup. Bring to a gentle boil and cook for 4 to 5 minutes, stirring often, until the bubbles get larger and the mixture thickens and turns a light golden caramel color. Watch closely so it doesn't burn.

Immediately pour the caramel over the toasted nuts, add the salt, and stir until every nut is coated.

Working quickly, spoon the mixture into the 16 prepared cups and press each one down firmly with the back of a spoon.

Let the pralines cool for 10 minutes, then refrigerate for at least 1 hour, until firm. Run a butter knife around each one to release it from the pan. Store in an airtight container in the fridge.