- [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)