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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Buc-ee’s Beaver Nuggets (Puffed Caramel Corn) Recipe

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This recipe for Buc-ee’s Beaver Nuggets (Puffed Caramel Corn) is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bags (4 oz. Each) puff corn
1 cup unsalted butter
1 c packed brown sugar
1/2 c light corn syrup
1 tsp baking soda
Directions:
Directions:
Preheat oven to 250ºF (120ºC). Pour puffed corn into a large foil lined roasting pan or (a large tine foil pan works well).
In a medium saucepan, combine the butter, brown sugar, and corn syrup. Bring to a boil over medium heat stirring often. Once boiling boil for 2 minutes without stirring. Remove the saucepan from the heat and add the baking soda. Stir well until fully incorporated. Careful the caramel will puff up as you stir. While the caramel is hot immediately pour evenly over the puffed corn. Use a spatula to stir gently, making sure each piece is well coated.
Place the roasting pan in the preheated oven, bake for 45 minutes stirring every 10-15 minutes to ensure even coating. Remove from oven and spread coated puffs on a wax paper or foil lined surface to cool. The caramel will cool and harden when cool and give you that desired crunch!

 

 

 

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