I never waited for caramel corn before; I always ate it warm and chewy--- made by someone else. The anticipation was killer and I admit there was lots of melty, sweet nibbling. Other than lack of self-control, I sure would have liked a line that reminded me to clean out the duds, but hey, I can pretend they are really hard peanuts. I think the "secret" has to do with when you stop stirring and when you take it off the burner. The mixing and waiting is tedious but I think the results (after cooling) were top notch. (except for the duds)

Reviewed On: Sep. 22, 2011

Made this twice, the first time it cracked, but was otherwise perfect, covered with a ganache and it was a hit. 2nd time I used a waterbath and "yea", no cracks! But downside I didn't adjust cooking time and got a really soft center. My bad, should have watched for the top to brown up before reducing the heat. Love the recipe.

Reviewed On: Dec. 2, 2010

The chicken really is delish. I only marinated it for the hour specified and WOW! I cut the cayenne in half because we aren't a spicy family, and the warmth still lingered. I K O'd the Jalepeno, too. I used the recommended salt, hoping it would cook out. I dare say that helped make the chicken so wonderfully tender--- and the cayenne and black pepper I left in overpowered the salt. Still five stars--- I just finished off the leftovers!

Reviewed On: Aug. 24, 2010