COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Average Rating:

Total Reviews: 3

Showing 1-3 of 3

Sort by:

Newest
  • on October 02, 2012

    Flag

    350 was a bit hot for my oven, so I turned it down to 325, using the "low and slow" theory. The Carmel's melted evenly and everything held together just fine, and MMMMmmmm, they turned out so yummy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 29, 2011

    Flag

    OK, this didn't work for me at all! My caramel wasn't enough to "glue" all of the nuts together, so when you picked them up they feel apart. The caramel melted in some spots and stayed solid in others and if I tried to leave them in long enough to melt it all the caramel started to burn. Word of warning: DON'T EAT IF YOU HAVE CAPS OR FALSE TEETH....BEEN THERE AND SEEN THE RESULTS!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 04, 2011

    Flag

    It was delicious!!! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.