1/2 c. white Karo
1 c. chopped pecans or almonds
1 stick butter
1 tsp. vanilla
1 c. flour, sifted
1/2 c. brown sugar
Pinch salt
Melted chocolate, if desired

Mix nuts and flour together. In a saucepan, bring butter, Karo and sugar to a boil, stirring. Remove and blend in flour, nuts, salt and vanilla.

Cover two cookies sheets with foil. Drop 1 teaspoon batter per cookie about 3 inches apart. Bake 10 minutes at 350 degrees but watch them and don't let them get too brown. Slide foil with cookies off onto counter to cool and replace with another cool sheet of foil to do next batch.

The first batch will be ready to remove from foil in about 10 minutes. Store in tightly covered cannister to preserve crispness. When cool, dip 1/4 in melted chocolate if desired.