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Melt unsalted butter, golden corn syrup and sugar in a small saucepan over low heat, stirring until butter melts.
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Remove from heat; add flour and ground hazelnuts and mix well.
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Place quarter teaspoons of mixture 2 1/2 inches apart on greased cookie sheets and bake at 320 degrees F for about 5 minutes or until golden.
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Remove and cool on trays for 2-3 minutes or until firm, then carefully remove.
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Cool to room temperature on a wire rack.
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Melt dark chocolate.
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Dip half of each snap in melted chocolate, allowing excess to drip off, then place on parchment-lined cookie sheets until set.
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Store in an airtight container in a cool place for up to 2 days.