Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit

Published on Jul 17, 2019
Witness the crackling confection taking the world by storm! They're carbonation made solid. That's right folks, they're a modern marvel made to modify your mouth, a sensational symphony of splendid snaps and sparkles soothing your senses and sent straight to your stomach. And now for the first time ever, we present gourmet Pop Rocks, the product of a perfect marriage of scientific ingenuity and culinary craft, made by the clever and creative Claire Saffitz!

Check out Claire's Instagram: csaffitz

And check out Applied Science's "Making Pop Rocks candy at home":
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Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit


  • 3:04 21:41 the asmr moments lol

  • Can you do haba baba

  • It was so nice to see your energy go up as the testing went on. You did great!!

  • why does the caramelized disc look like spongebob's mom

  • 😛 Goodness

  • Can pop rocks melt steel beams???

  • y’all are so mean let this girl breathe omg

  • Where is my Chris? I need a Chris in my life !

  • Put the melted sugar in a tin foil or greased soda stream bottle and pressurize as high as possible. Then keep it under pressure whilst it is setting. Dang. I should be hanging in the kitchen with Claire haha.

  • You almost had it... All you needed was a pressure container. The dry ice does the rest, no baking soda needed ;)

  • This episode made me stop watching this series because of how uncomfortable it is.

  • When Claire makes fizzle rocks

  • I love how the person who saw a duck in the initial blue razz test blob was named “Matt Duckor”

  • 20:23 "CLAIRE'S stuff, please do not touch or throw out"... same girl, same😂😂😂

  • This one went quick but straight forward I like it

  • Jumping and popping = jopping

  • why didn’t she try making like a dry ice powder and mix that into the mixture

  • When a guy who does science for his job says that making pop rocks is harder that aero jell to make then you know it’s gonna be hard to make Edit: I mean like an actual remake

  • This episode shows how supportive the BA test kitchen members are of each other. It feels like they would totally succeed at a ropes course or wilderness weekend challenge.

  • Gourmet Haagen-Dazs?

  • Does it foam like the candy Zots?

  • Why do you buy so much of the product and only eat like 4 packs

  • Hellthyjunkfood make pop rocks and they turned out good, I didn't think it was that hard...

  • 9:50. The best part of the entire thing.

  • Okay but there is already a candy made with baking soda and acid - I'm not sure how common it is in the US, but it's called ahoj Brause - I've had it a bunch of times in Germany. Does the same foaming action seen here.

  • Are the Bon Appétit kitchens in the new world trade centers?

  • 14:25 am i the only one wondering if it is bulletproof ?

  • should have called in CodysLab or Nilered or one of the other great chemistry channels and gotten them to help

  • I’ve never had pop rocks

  • the caramel looked like something called dog vomit slime mold

  • Okay so here is the thing soda and pop does not make anything explode. I did a experiment and Put pop rocks and soda together and put a ballon over the Erlenmeyer flask. All the balloon did was inflate the slightest bit. Not even close to be able to blow up. So it might cause bloating. But I’m almost positive it wouldn’t blow up.

  • tbh i don't think pop rocks is a good idea either

  • I can feel this video

  • Best series but give her a break this stuff stresses her give her like a month break

  • Oh my did you see that cloud of smoke at 18:21 ? You can litterally see the bubble explode and the smoke fading away 😱.

  • Amiel Stanek: Young Brendan Fraser at 3:15 *Certainly he's never heard that before...*

  • Can you please do Troli Gummy Worms

  • Claire: its not Chris's fault *seven minutes later* Claire: its all your fault chris

  • I love the editing man 😂😂😂👍🏾👍🏾❤️❤️🤙🏽

  • She's always amazingly talented and nails it every time 💜