I've been making caramel corn for years and I decided to try this recipe because I didn't want to search for the recipe I normally use. I'm so glad I did because this recipe is the best caramel corn recipe I have ever tried. The only thing I did differently is lower the oven temperature to 225 degrees and bake for an hour stirring every 15 minutes. I also use a 20" diameter stainless steel mixing bowl to bake the caramel corn and a silicone spatula to stir. It's a lot easier and I don't have to worry about caramel corn dropping out of the pans when I stir it. If I could give this recipe 10 stars, I'd do it.

Reviewed On: Jan. 21, 2012

Wonderful but I made some changes. I had leftovers from a store-bought roasted chicken so I cut that up for the chicken. I used 3 cups of chicken broth, two cans of low fat Cream of Chicken soup and one can of low fat Cream of Celery soup. I added a teaspoon of Herbs d' Provence to that. Added the chicken, 1 medium onion and frozen peas & carrots. I used a can of the large refrigerated biscuits and cut them into quarters. Cooked all of this for around 8 minutes. Absolutely delicious!!! We loved it.

Reviewed On: Jul. 24, 2011

The first time I made these I did cut back on the liquid smoke. They were good. The second time I put the full amount of liquid smoke (hickory) and slightly more cayenne pepper. Big difference. They were great. We do like things a little more spicy though. What a hit these are!

Reviewed On: Dec. 17, 2010