Homemade Cracker Jack With Samantha Seneviratne | NYT Cooking

[@kathrynl1503]

I love Samantha's presenting style; she's so warm and funny. The recipe looks so tasty, too.

[@anjalim.3688]

I’ve been obsessed with everything Samantha since making the Earl Grey Tea Cake she demonstrated earlier this year. It was absolutely divine, and a huge hit with my family and friends. So glad to see her pop up on the channel again!

[@tahabadar8004]

Love the fact that she showed that there were indeed un-popped popcorns remaining unlike other popcorn videos. Always getting me nervous.

[@LilianneLiu-s6l]

Such a wonderful video, the way Samantha talks is just so soothing and clear.

[@kaktees]

I just tried this recipe and I had to make some adjustments perhaps because of the climate I live in. The humid weather here in Singapore caused my popcorn to be soggy despite putting in the oven. So I placed it in the air fryer to make sure they’re crispy. I also spread out the popcorn on baking paper with a cooling rack underneath and used a small desk fan to speed up the cooling down process. Result!

[@ilahjarvis]

Great video! I've always wondered how to make Cracker Jack, and she makes it seem doable. Yay molasses making caramel less prone to crystalizing. Samantha is a great teacher, I will look for more of her videos!

[@willstegall2527]

totally going to do this for holiday gifts....quick, easy, delicious!!

[@lorassorkin]

Sam's recipes are wonderful! And clearly the camera loves her!

[@chrispatriot]

Not only great cooking skills, but a very nice, light, connectable and friendly personality as well. Definitely subscribing, and most certainly making this version of homemade crackerjacks. And the salt at the end of blending is perfect!! When eating caramel or dark chocolate, that first shot of salt, always makes the follow on medley of sweetness that much better.

[@yolandamarrero2742]

La mejor receta que he visto., la tengo qué hacer. Me encantó.🥰🥰🥰

[@JudiChristopher]

Thank you for sharing this GREAT video...

[@london2522]

So soothing I loved this video

[@GodsObedientChild-Deuteron6262]

Thank you for the recipe☺👍! I'm going to put pecan pieces in mine😁😍🤗❤!

[@candiedisilvio9596]

Oh my gosh I can’t wait to try this recipe. It looks so yummy!!

[@PinkTulips07777]

I was just eating a bag of Cracker Jacks😃and wondered how to make some at home. Thank you so much!

[@Mr.56Goldtop]

Cracker JACK. No s.

[@15halerobert]

Mixing what looks doubtful to cover everything always starts out like “this is Not Enough” freak out. But I’ve learned that keep on mixing and everything will turn out not only right but perfect. 😊

[@jiquepfister1640]

love samantha... love cracker jack... this is a winner

[@a_ya_la]

Gonna try this

[@candylove1234]

I cant wait to try this!

[@susanh5514]

Yummy!

[@planetsoccer99]

Could have used the Alton Brown method for popping with that giant metal bowl. Works for me every time and very rarely have unpopped kernels. Have to shake! nice video tho, samantha is a good presenter

[@queeneywarren9474]

I love Cracker Jack Popcorn I never made this I'm going to make this thank you

[@suzzettemackay9003]

What size bowl is that? I'm getting ready to purchase large bowls and I really want one that size. Thanks for this recipe. I'm making it tonight.

[@rogertrozelle8159]

Thank you, any crackerjack recipe would work with adjustments. Molasses or dark corn syrup. Just soda, or cream of tartar and then soda. The key is, do not overcook your sugars, and do not remove from heat, but for a moment or two while you apply the sugars, I like to put my popcorn and nut mix in the 250 degree oven while making the sugar mix. everything goes together hot. Even coating. Too much popcorn is a spoiler.

[@MMMM-qg7ln]

is this better than store bought?

[@erikadowdy686]

I love Sam Shes awesome

[@whoopiepie5719]

This recipe is the reason why I will die fat and happy. Thank you, Sammantha.

[@LTG22]

Can you do a recipe for Cracker Jill next?

[@ChibiFighter]

I wonder if the person in this video has old popcorn kernels or bad oil because whenever I do stove top popcorn I never have unpopped kernels

[@Mr.56Goldtop]

I'm glad she called it Cracker Jack, not Cracker Jacks, like a lot of people do. And they are WRONG!

[@bapikitchen6304]

Wow madam nice food

[@bochecastillo7169]

SHE'S 1000% MY TYPE.::

[@MissJeje]

I can cook it my home to now

[@romabudoyan]

I am delighted with his recipes, by the way, I also have a new video kzbin.info/www/bejne/e5y1qHmslruUepY

[@515aleon]

Haha molasses forward.

[@damagedgoods143]

i think i’m having a crush on her 😳

[@susief6975]

How come I can not see the ingredients? It wants me to pay

[@lindaschott8737]

It is well worth it the pay for NYT Cooking. They have the best recipes.

[@lindaschott8737]

'to' pay

[@storiesinmotionstudio8576]

Shake it... the whole while. you'll pop all the little corns.

[@beckmansgrandpa]

There’s no peanuts, its just caramel corn.

[@DrMerle-gw4wj]

It just so happens that I bought a box of Cracker Jacks today. They are awful, not at all like the good old days. And they damn well do NOT have a prize inside. I'll bet they are made in India now.

[@jimnewton4534]

Why do cooks announce a temperature without telling us whether it's °C or °F ?

[@ebick77]

The written recipe should specify. Also, if it’s an American cook/presenter, typically going to be degrees F since that’s USA standard.

[@jimnewton4534]

@@ebick77 how can we know of the presenter is american? KZbin videos are viewed around the world.

[@ebick77]

@@jimnewton4534 - the New York Times is an American publication from an American city?

[@stickystuff1001]

Based on her affect, the camera operator must be hot 😺

[@SnapCracklePapa]

The vocal fry. (que Michael Scott) NO! NOOO! PLEASE NO! NO!

[@bogotaangela6908]

Are you @#Caleb Pretty 🤩 sister? ?

[@flofelecializaliza5237]

Measurements please. I thumbs down this video. It's hard to follow without clear instructions. However, the finished product looks cute.

[@konanoobiemaster]

^ FOUND THE KAREN

[@americansemiotics]

I would never turn the heat down! Keep it going and shake the pan to make sure the kernels are at the bottom. Modern pop corn, even the cheap $2.50/bag stuff is really good. I never have more than a couple of unpopped kernels. The whole point is to get kernels up to the temperature when they pop!

[@msbernie1970]

That's how my mom always made it.

[@storiesinmotionstudio8576]

EXACTLY!!!