ating old or expired food is extremely dangerous.
- [Old Smokey] We do this at home, but you shouldn't.
(kitchen timer bell rings)
- Got some really good news
because I kind of prepared for this.
I knew the Cracker Jack was coming.
Why don't you go look on that shelf right there,
and see what I got.
- Oh, these are brand new Cracker Jacks.
- That is a fresh box of Cracker Jacks.
- Well, you know,
the difference between molasses and caramel,
two very different,
the difference between 80 years.
Obviously a very big difference.
- Pop it open.
If I eat some of that do I get the prize?
- No.
This isn't even a risk.
(laughing)
- Okay.
- This is brand new Cracker Jack.
- So you get that prize too?
- Yes.
- Fair enough. - Okay
honestly man, I'd rather throw the prize away
than give it to you.
- That's nice. - [Josh] Okay,
That dead peanut that is currently
inside my mouth and stomach.
You don't deserve anything that is a prize here today.
You're a heck of a guy and a great friend,
but I'm not giving you this.
Okay? - All right.
- Hold out your hand and take some Cracker Jack.
- [Old Smokey] Yeah.
Oh, look at that.
That doesn't even look like the same thing.
- And, you know, there's clearly still only one peanut.
(laughing)
and it's one nut. - Clearly its just a nut.
- The lucky peanut inside the Cracker Jack.
- Whenever I compare the two,
look at the difference in color.
This has to be so heavily oxidized.
That's the only thing I can think.
I don't think it ever naturally looked like this,
I think it was probably a little more shiny like this is.
- But I think that molasses was a dark molasses.
- Oh, for sure. - I think that's why
we got this much darker color than you would.
- It would have been darker.
I agree with that.
But, I think this like, frosty chocolate color that is has,
I think that's just oxidation.
Gives it that flat look.
- Or, it could be that 82 years ago
they didn't have a nice shine to it
- Yeah, it's possible. - And it was legit just,
sprayed with that dark molasses and that's what we got here.
- You know, I thought there was gonna be
a huge difference in size.
These all look small compared,
which I think overall,
the new ones are larger but,
there are kernels that are comparable.
- I was gonna say it's not as small
as I thought it was gonna be.
- Yeah.
Which, I did grab the largest one off the plate, but.
(laughing)
- Looking at these,
the more appetizing one is clearly
the modern day caramel covered Cracker Jack.
- Yeah, I think so.
I kind of like the look of this one better.
- I think maybe I've just gotten use to wanting something
that is shiny and caramel colored as a,
suppose to a dark flat color.
- I can see that.
Let's, let's both give these things a try man.
- Okay.
- The new ones.
I don't think there's anything better
to wash that flavor out of our mouth
than a nice fresh piece of Cracker Jack.
I think that's gonna cure what ails us.
- [Josh] I agree.
(crunching)
- It's nice and sweet.
- It's very, very sweet.
This actually had more crunch to it which is wild.
- More dried out?
- Yeah.
Cracker Jack has a very, very different taste
than most every caramel corn you're gonna ever have.
- It does have a unique flavor.
- It's a very original recipe
though it's changed over the years.
Let's take this, put this back.
- Okay.
- And take these, and enjoy them.
- Yeah, let's go finish that box.
- Agreed.
(percussive theme music)