My syrup christalized as it was reducing, can it be saved or do I need to start over?

Also, a little bit of baking soda can help avoid crystalization...

While I have no experience with this particular recipe, in general crystallized syrups can be saved by either warming them until the crystals dissolve (like you would with crystallized honey) or by diluting with water and then re-reducing to the desired consistency. This same technique can be applied to syrups that are cooked beyond the desired temperature, say a candy cooked to the hard ball stage when the recipe called for soft ball.

Or perhaps add a bit of corn syrup to the mixture? That will stop crystallization (and it may even save what you have - worth a try; as you say, maple syrup's not cheap!).

Thank you. Too bad, maple syrup isn't cheap! Maybe consider adding a note to the cooking instructions that says not to stir!

Yes, sadly I would start again for best results.

Perhaps Merrill will weigh in with more encouraging words, but unfortunately once it's crystallized, I think you will need to start over.