Instructions: Melt butter in saucepan and add br. sugar and corn syrup. Bring to a boil over high heat, stirring constantly. Remove. Add flour and walnuts all at once; stir until smooth. Blend in vanilla. Drop by teaspoonfulls about 3 in. apart on foil covered baking sheets. Bake at 350 until they are a rich golden brown (7-10 min.). Remove with a metal spatula and immediately drape over inverted 2 1/2 in. custard cups. Let cool. Store in airtight container.

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