This recipe is in my Better Homes and Gardens cookbook and it has always been a successful one for me! I used butter, though - margarine is a bad idea for this recipe - it won't set up correctly and it will taste weird. I've made many diifferent batches of almond buttercrunch candy and this is the one I've had the best success with. It was perfect and delicious (btw, I did cook it to 300 and it came out the perfect consistency).

Reviewed On: Nov. 18, 2009

Wonderful recipe! I've never made a boiled frosting before, so this was a first attempt for mer, and it turned our great! I used unrflavoured gelatin and added a little vanilla to the finished product, and it tasted exactly like marshmallow (except even better!) The author is right when she says to use it right away. I put it in the fridge for a little while to use for later, and it set up so that it was too thick to spread. But heating it gently over some simmering water in a double boiler got it thin enough so that I could spread it. I also used it as a "cream" filling for some chocolate cupcakes and every body loved it. Thank you, your mom!

Reviewed On: Oct. 31, 2009

How delicious! I have never made pesto sauce before, so this was my first attempt and it was exquisite! Finding at the last minute that I did not have pine nuts, I looked up on the internet to find a suitable substitute, and finding almonds were appropriate (and I had them) I used almonds. They cut up beautifully in the food processor and I have some left over which I am going to freeze for another treat some summer evening! I highly recommend it!

Reviewed On: Aug. 11, 2009