Bake at 350 degrees for 8 minutes. Makes 5 dozen.

1/2 c. (1 stick) butter
1/2 c. light corn syrup
1/2 c. firmly packed brown sugar
1 c. sifted all purpose flour
1 c. finely chopped pecans (or walnuts or peanuts)
1 tsp. vanilla

Combine butter, corn syrup and brown sugar in heavy medium size saucepan. Heat just to boiling over medium heat, stirring constantly. Remove from heat.

Stir in flour, nuts and vanilla. Drop by SCANT teaspoonful 3 inches APART on foil-covered cookie sheets. Bake at 350 degrees for 8 minutes or until light golden brown.

Let cookies remain on cookie sheet a few seconds to stiffen a bit. Immediately remove to paper toweling to cool. When cool, store in an airtight container. (Usually takes more than few seconds stiffen.)