Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Chop nuts finely in a food processor – there should be no large chunks leftover.
Bring butter, brown sugar and corn syrup to boil in a medium saucepan over medium heat, stirring frequently. Turn off the heat and beat in vanilla, salt, flour, nuts and cream until well combined.
Put mixture into a food processor and process for 30 seconds to one minute until smooth.
Form teaspoons of dough into balls and place only five onto a sheet at a time, with at least a few inches between. They spread way more than you think. Bake until golden brown and not bubbling, about 6 to 7 minutes.
Let cookies cool on baking sheet for at least 2 minutes before transferring (carefully) to a wire rack.