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. Source: "The Book of Cookies" by Pat Alburey, HP Books.
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