1/2 c. light or dark corn syrup
1/2 c. butter
2/3 c. firmly packed brown sugar
1 c. sifted flour
1 c. finely chopped nuts

Preheat oven to 325 degrees.

Combine corn syrup, butter and brown sugar in a saucepan. Bring just to a boil; remove from heat. Combine flour and nuts; blend mixture into saucepan. Drop by rounded teaspoonfuls onto greased cookie sheets. Place 4 inches apart allowing room to spread. Bake 8 to 10 minutes, until golden brown. Cool 1 1/2 minutes. Carefully remove from cookie sheets. Cool on wire racks. If cookies harden before they can be removed from sheet, reheat in oven to soften.