Preheat oven to 350ºF. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter, and brown sugar in a saucepan. Bring the mixture to the boil over medium heat, stirring constantly. Remove the pan from the heat and gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls, about 3 inches apart, on a non-stick cookie sheet. Bake 5-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet, just until they can be handled. If you wait too long, they may stick to the baking sheet (gently lift up the outer edge of the cookie with a thin spatula to see if the cookie has firmed up enough lift off baking sheet). Transfer cookies onto a platter to serve. If you prefer to roll the lace cookies into a cone or cylinder, follow this step: While the cookies are still warm, roll the cookie disc around a handle of a wooden spoon or any other rounded wooden kitchen utensil to form a cone or cylinder shape. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. Once cooled, the cylinders can be piped with mousse, whipped cream, pudding, or ice cream. Cookies may be kept frozen in an airtight container.