Categories: Cookies 
      Yield: 40 servings 
  
    1/4 c  Unsalted butter                   1/3 c  Raisins 
      2 tb Light corn syrup                    2 c  Cornflakes 
    1/4 c  Unsweetened cocoa                 1/2 c  Hazelnuts; toasted, chopped 
  
  Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir 
  over gentle heat until butter melts and mixture is well blended. Remove 
  from heat.  Stir cornflakes and about 3/4 of the hazelnuts into the melted 
  mixture.  Spoon mixture into minature paper baking cups placed on a baking 
  sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until 
  set.  Arrange Nutty Bites attractively on a serving dish. If desired, use 
  chopped candied cherries and toasted almonds instead of hazelnuts and 
  raisins.  Store in an airtight container in a cool place for 2 to 3 days. 
  Makes 30 to 40 cookies. 
   
  Pat Alburey, "The Book of Cookies"