In a heavy saucepan, bring the cream, brown sugar, sugar, syrup, and salt to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer without stirring until the thermometer reads 112 °C (234 °F). Remove from the heat and add the vanilla, without stirring.
Place the pan in a water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes.
Remove the pan from the water. With an electric mixer, beat until the mixture loses its gloss but is still soft, about 2 to 3 minutes.
With a spoon or pastry bag fitted with a plain tip, fill the cones. Press about 5 ml (1 teaspoon) of nuts on the surface. Let cool for about 2 hours in a cone stand.
Cone stands are sold in most kitchen stores, such as Ares. If you don’t have one, place the cones, three by three, in small glasses.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.