light corn syrup
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 ¾ 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.