My entire family agreed that the taste of this pie was really good, but it was definitely not a pretty pie. I don't know if it's the "foaming" of the eggs that does it or what, but the entire top of the pie has a crusty, crumbly layer over it. So much so that you can't even identify that it is a pecan pie. So if you don't have corn syrup and it doesn't matter what the pie looks like, this is a good one for taste, but it you want a good looking pecan pie, I would recommend a different recipe.

Reviewed On: Nov. 25, 2009

Please, please, please listen to those of uf who are telling you that you either need to cut the popcorn in half or double the caramel. I had 4 big pans of popcorn sitting out and divided the caramel amongst them. It was quickly evident I was not going to have enough caramel, so I just had to stir as best I could and ended up picking out the areas that had enough caramel to shape into balls. I ended up with a roaster full of popcorn leftover with no caramel on it. This is a rather thick caramel also and the popcorn balls I ended up with had more like blobs of caramel scattered throughout rather than an even coating. I would give this recipe 4 stars for the flavor and chewiness of the caramel, but I was so mad when I was trying to shape the dry corn into balls that I felt I had to deduct. Don't just assume, like I did, that a recipe with such a high rating has no major faults. I ended up with 26 4" balls even with all the wasted popcorn, so something is not right with the amounts since it supposedly makes only 15 balls.

Reviewed On: Oct. 29, 2009

I used 2 Honey Crisp and the 1 1/2 Red Delicious apples. I followed the recipe exactly other than putting it in an 8x8 pan instead of a 9x13. We thought it was delectable. The sauce turns some of the crumb mixture slightly chewy, which is always good in my book. It has a large proportion of crisp and I wouldn't recommend changing the amount of those ingredients. If you really like a lot of apples, I would recommend adding more apples. It turns out to be about 2/3 crisp and 1/3 apple in an 8x8 pan, which is just how I like it. We topped it with black walnut ice cream and it was scrumptious.

Reviewed On: Oct. 25, 2009