This recipe is yummy! I substituted sunflower kernels (roasted and salted) for the pine nuts due to the unavailability and the cost of the pine nuts. You do not have to toast the nuts in the skillet, simply add them! I also leave out the green olives because I do not care for them. One time I tried adding a little shredded Parmesan cheese (a couple of tablespoons) to the mixture -YUMMY!!!

Reviewed On: Jun. 1, 2001

My review is for the recipe as is. I had a very difficult time with this recipe. I had the same problem with the recipe as Diane. There is not enough liquid in this recipe. All the other buttercrunch recipes I have seen have equal amounts of butter and sugar and about 2 to 6 tablespoons of water and/or corn syrup. Something is missing from this recipe. If you choose to make it, you might want to use at least 1 3/4 cups butter (melted). Even though it is missing ingredients, it is a tasty recipe!!! My friend made it and hers turned out ok, but she did have to add some corn syrup. I added about 3 tablespoons of corn syrup and about 3 tablespoons of water. It never would do much. It turned out to be edible, but not the consistency it should have been.

Reviewed On: Dec. 21, 2000