Instructions: Pistachios and walnuts, plain or salted (or any combination)

Preheat oven to 350 degrees.

In a 1- or 2-quart pan, melt butter over low heat. Add corn syrup and brown sugar. Stir over high heat until boiling. Remove pan from heat and blend in flour and nuts.

Grease and flour 12-by-15 or 14-by-17 inch baking sheets (they must be flat, not warped). For each cookie, place 2 tablespoons of nut mixture about 8 inches apart on sheet. Put only 2 cookies on a pan at a time. (Note: You can also make the cookies smaller and put 3 or 4 on each pan). With your fingers, push nuts apart into a 3- to 4 inch circle. Bake until cookies are a rich golden brown, about 19 minutes. If you have 2 pans in the oven, alternate positions at midpoint of baking to ensure even browning.

Remove cookies from oven and let cool on pan until they firm up slightly, about 2 minutes. To test, slide a spatula under a corner of a cookie. If the cookie is stretchy, wait a few seconds longer. If it is hard, slide spatula under carefully and lift on to a rack to cool completely. If cookies get too hard and stick to pan, return to oven briefly to soften slightly.

When cookies cool, serve or immediately store them in an airtight rigid container. Cookies absorb moisture and lose crispness quickly. When stacking in container, separate layers with a sheet of wax paper to protect cookies from breaking and sticking together. Store at room temperature up to 1 week, or freeze up to 1 month.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.