I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated in the mouth.

a) Is there a way to do this that does not involve coating them with something that must be bitten through, i.e. so that it is saliva activated but not activated by the other liquids (water, milk, oil, egg …) in the food?

E.g. to use them in ice cream, it'd be preferable not to require biting.

b) What can I coat them with that will not activated them but will preserve them for bitten activation? They're extremely reactive. (Water, oil…)

One plausible suggestion I've gotten so far and not yet tried is vegetable wax. Anything else?

c) How can I make a pop rock type sensation myself?

[ETA: instructables has a recipe for making poprocks per se, but it has the same issue. I'm wondering if there's something that'd work for mouthfeel but be less volatile during the cooking process for embedding in other things.]


Coat them in bee's wax or cocoa butter. You can actually buy them from MSK with the coating on.

You likely won't be able to make them yourself without a huge amount of equipment. As far as I'm aware, they require carbon-dioxide to be pumped in, as the sugar mixture cools. This is what makes them crackle, as the gas is released when the small pockets of air dissolve.

  • @jbarker2160 thank you, was on a quick break at work didn't have time to go looking :-).
    – Doug
    Jan 30 '15 at 16:41
  • 4
    when Pop Rocks first came out they were made at a plant near my home. A number of workers were injured in the first few months as everyone got used to the process or technology or whatever. I would strongly recommend against trying to make them at home, especially since it has the same issue. Jan 30 '15 at 17:21
  • That sounds perfect. I'll have to try it. Thanks!
    – Sai
    Jan 31 '15 at 3:29

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