Very good recipe. I used my pasta machine to get it rolled thin enough. The dough was very easy to work with using corn starch instead of flour for the "flouring" of the work surface and the machine. I filled as I rolled so didn't have a problem with anything sticking together. I will make this again.

Reviewed On: Oct. 29, 2009

This is so good it should be illegal! The secret is keeping the popcorn hot. I think that's what keeps it from deflating when you put on the caramel. Also the stirring during the baking time,that seems to be essential. I use wooden spoons for the mixing and stirring and I grease everything. I've made this twice now and both times it has come out just melt in your mouth perfect. I have the sweet and salty thing going on so I up the salt some. I roast fresh peanuts to put in and I also use air popped corn. In my air popper,which has it's own half cup measure, I use two half cup measures, that's two batches,half cup at a time, and then another quarter measure and that has given me the correct amount of popped corn. I keep the corn hot in the 250 oven and just follow the recipe from there. I have cut the butter in half and it's just as good really. I thought I'd only make half a recipe this time but for some reason ended up making the whole thing, stuff really is addictive! lol

Reviewed On: Sep. 22, 2009

Very good recipe! Just got through making this. I took some of the advice of mommyfromseattle and added vanilla to the puff dough, off heat or it will evaporate, and right after baking poked the holes with the toothpicks. I did not however add all the eggs to the hot mixture. I am not a pro like mommy but I do have 35 years of home cooking experience and that was just too much of a chance for me. I used my mixer and cooled the dough some first and then added the eggs one at a time mixing well after each. There is usually a reason behind an instruction like that I have found. While it may not make a difference that we can see it may very well have to do with how the finished product turns out. I used french vanilla instant pudding and made it by the package directions and then piped it in using whatever small crevices were created in the baking of the puffs. They really were to die for.

Reviewed On: Dec. 22, 2008