Just finished making this so far so good I used half and half instead of milk, then I changed the vanilla to 1 tsp vanilla and 1 tsp coconut flavoring. For the Meringue I used a recipe from my gourmet desserts book 3/4 C sugar and 3 egg whites. Beat whites until soft peaks form then gradually add sugar 2 Tbsp at a time, beat well until sugar is dissolved. Test by rubbing mixture between fingers: it should not be grainy. This can take about 15-20 minutes until all sugar is dissolved and glossy peaks form. I lowered the temperature and baked it at 300 for 30 minutes until golden brown. then let it cool and chilled it in the fridge. Ready time should really say 3.5-4 hours to include cooling time.

Reviewed On: Dec. 3, 2009

I guess I don't love pumpkin that much. It was definately better the next day.

Reviewed On: Dec. 1, 2009

Perfect!!! since this makes a lot I mixed it in a 13 gallon trash bag. I lined a 5 gallon bucket (just for support) then put the popcorn then let the carmel mixture stop bubbling before I poured it right in the middle of the popcorn. then I pulled the bag out of the bucket tied of the top then I just tumbled it around to mix it all over. really fast and I din't have to worry about the bowl. then I just buttered my hands and formed the balls and threw the bag out when they were done. I made about 30 balls and out them in little sandwich baggies. too many for my family so we had fun going aroung our neighborhood giving them to everyone we knew.Very Fun!!

Reviewed On: Apr. 21, 2009