1 c  All-purpose flour

      1 c  Finely chopped pecans

    1/2 c  Light corn syrup

      8 tb Butter

    2/3 c  Brown sugar, firmly packed

  These cylinders-of-lace cookies are a lovely accompaniment to a fruit or
  custard, or may be enjoyed all by themselves. You can also whip cream and
  pipe it into the delicate cylinders.
  PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans.
  Combine the corn syrup, butter and brown sugar in a saucepan. Bring the
  mixture to the boil over moderate heat, stirring constantly. Remove the pan
  from the heat. Gradually stir in the flour and nut mixture. Cool slightly.
  Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick
  cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and
  the cookies are a caramel color. Remove them from the oven and let them
  cool on the sheet just until they can be handled. While the cookies are
  still hot, remove each in turn and roll it into a cylinder around the
  handle of a wooden spoon. If they are too hard to be rolled, return them to
  the oven for a minute to soften them slightly. If they break, eat them.
  These freeze well in a tight container.