Combine the maple syrup, sugar, cream, milk, and butter in a saucepan and cook to 110°C/230°F while stirring constantly.
Add the walnuts, cranberries, and salt, and continue to cook, stirring constantly, to 114°C/237°F.
Remove from the heat and add the vanilla extract. Allow to cool, undisturbed, to 100°C/212°F.
Using awooden spoon, stir vigorously until the mixture begins to look creamy, about 45 seconds.
Using a no. 50scoop, deposit the pralines on parchment paper. (If the mixture crystallizes too much in the pan, becoming too thick, warm briefly on direct heat while stirring to restore proper viscosity.)
Use as soon as possible after making. Pralines lose quality quickly in storage.