Copycat Beaver Nuggets
Description
These copycat Beaver Nuggets taste just like the Buc-ee's favorite: light, crunchy puffed corn coated in a buttery brown sugar caramel with a hint of maple. Made with simple pantry ingredients and baked low and slow for the perfect crunch, they're ideal for road trips, game day, parties, and homemade gifts.
Ingredients
- 10 ounces puffed corn, two 5-ounce bags, about 16 cups / 283 g, plain or butter-flavored
- ¾ cup unsalted butter, 1½ sticks / 170 g
- 1 cup light brown sugar, firmly packed (213 g)
- ½ cup light corn syrup, 160 g
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract, optional
Instructions
- Prep the oven and puffed corn: Preheat the oven to 250°F. Place the puffed corn in a large heat-proof bowl and set aside.
- Make the caramel: In a small saucepan over medium-high heat, combine the butter, brown sugar, corn syrup, and salt. Stir until the butter melts and the mixture comes to a boil.
- Boil: Reduce the heat to medium-low and boil, uncovered and without stirring, for 5 minutes.
- Add flavor: Remove from heat and stir in the vanilla extract, baking soda, and maple extract if using. The mixture will foam and bubble up.
- Coat the corn: Pour the caramel over the puffed corn and stir gently until evenly coated.
- Bake: Spread the coated corn into a large ungreased disposable aluminum roasting pan. Bake for 1 hour and 15 minutes, stirring every 15 minutes.
- Cool: Spread the nuggets onto parchment paper and let them cool completely. They will feel sticky at first but will firm up as they cool. Break apart any large clusters.
Equipment
- Large heat-proof mixing bowl
- Small Saucepan
- Silicone spatula
- Large disposable aluminum roasting pan
- Parchment Paper
Notes
- Puffed corn: Look for Old Dutch or Chester's Puffcorn in the chip aisle.
- Don't skip the baking soda: It makes the caramel lighter and crispier.
- Maple extract: Optional, but it gives the closest Buc-ee's flavor.
- Sticky nuggets? Bake an extra 10 to 15 minutes, especially on humid days.
- Storage: Keep in an airtight container at room temperature for up to 2 weeks.
- Re-crisp: Bake at 250°F for 10 minutes, then cool again.
Nutrition
Serving: 1ServingCalories: 236kcalCarbohydrates: 36gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 189mgPotassium: 41mgFiber: 1gSugar: 31gVitamin A: 267IUCalcium: 23mgIron: 0.4mg