1/2 c. light Karo
2/3 c. sugar
1 c. finely chopped nuts
1/2 c. butter
1 c. flour

Combine butter, corn syrup and sugar in saucepan; bring to boil then remove from heat. Blend in flour and nuts gradually. Drop by teaspoons onto greased cookie sheets, about 3 inches apart (no closer).

Bake at 325 degrees for 8-10 minutes (until golden brown and bubbly). Cool 1 minute. Remove carefully from sheets one at a time. Roll over handle of wooden spoon. If too hard put back in oven until soft.