Place the maple syrup in a medium saucepot over high heat. Bring to a boil and cook until a candy thermometer reads 113–118°C (235–245°F).
Pack a small sheet pan tightly with shaved ice.
Pour about 30 mL (2 tbsp) of hot syrup in a 12–13 cm (5-inch) line across the ice. Let it cool for 2–3 seconds. Using a popsicle stick, start at one end and roll the syrup into a taffy lollipop.
While still warm, top each taffy with pistachios, hickory sticks, or flaky sea salt.
