|Butter||4 Ounce (1 Stick)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
1. Preheat oven to 375°F. In a medium saucepan, combine butter, brown sugar, and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in flour, hazelnuts, vanilla, and salt.
2. Drop by teaspoonfuls 3 inches apart onto generously greased cookie sheets. Bake 5 to 6 minutes, or until golden brown. Let cookies cool 1 minute on sheets, then remove to racks and let cool completely, or roll around the handle of a wooden spoon and slide off onto racks to cool completely. Store in a tightly covered container.