Tastes so good, I cant believe how easy this was to make! I didn't have corn syrup, so I used honey instead and this worked well for me. A helpful tip: rather than drizzle the caramel over the popcorn, I made the caramel in a giant pot and dumped the popcorn into that pot instead and coated the popcorn in there. That way the caramel is still warm and manages to coat all the popcorn easily. I was able to coat twice the amount of popcorn with the same amount of caramel syrup this way.

Reviewed On: Nov. 30, 2009

I tweaked the recipe according to other reviewers' suggestions (1 1/2 cups of sugar and 3/4 cocoa) and these turned out fabulous! I baked these in a mini muffin tin so that they didn't need to be cut afterwards, and they they turned out perfect. People thought I bought a bunch of those two-bite brownies from a grocery store and tried to pass them off as my own... but I think these are much MUCH better!

Reviewed On: Jul. 28, 2009

The best recipe I've used so far! I was starting to think maybe my bread machine was the problem, as most other recipes I've tried have risen to much or ended up being dry and grainy. This was perfect. I'm not a fan of white flour so I used 2 cups multigrain flour and 1 cup white and it turned out perfectly. Also dropped the yeast to 2 tsp to accomodate for a higher altitude. I think next time I will try honey instead of sugar and maybe add some milk powder. This recipe is a keeper though.

Reviewed On: Jan. 2, 2009