We ate these as kabobs for the main meal so I diluted the jalapeno juice with water because I was afraid they would be too hot. But, they weren't hot at all. Next time I will use the full jalapeno juice. My son, who totally refused to eat pheasant, agreed to try one after seeing them come off the grill and loved them. He even "shotgunned" the leftovers for the next day. I can't wait to try these again.

Reviewed On: Jun. 2, 2009

Great recipe. I am sure I will use it again and again. Very, very sweet but yummy! I was only able to get 6 "small" apples with the caramel and I used a 12 oz bag of milk chocolate chips. I did drop the apples in hot water for only a second and you could see the wax so I would recommend this step. The only problem I had was dipping it in the chocolate. With the apples being chilled after the caramel step the chocolate wanted to set up too fast. I had to use a knife to help spread it. But after drizzling it with orange colored white chocolate you couldn't see any flaws. They looked awesome!!

Reviewed On: Oct. 30, 2008

5 star all the way! Cinnamon popcorn is my favorite flavor of popcorn and I always thought that I could probably make it myself. Well, now I can. This recipe was perfect. However, taking the advice of others I used only half the butter and I did spread it out on a baking sheet and baked for 1 hour at 200, stirring every 15 minutes. (My caramel corn recipe bakes it this way) It came out crunchy and very flavorful. I also doubled the recipe because I was so excited to try it and I am so glad that I did. Thanks!

Reviewed On: Oct. 23, 2008