Tuesday, January 18, 2011
Buc-ee's Beaver Nuggets ... or Bucky's Badger Bits?
If you've never experienced a Beaver Nugget, you don't know what you're missing. The best way I can describe them is as caramel-coated corn pops. And it turns out that's pretty accurate!
1 stick butter
1 cup brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda
1 bag Chesters (Yeah, I didn't know what Chester's were either. Turns out they're corn puffs found in the chip aisle ... and they're available from brands other than Chesters. I ended up using Jay's. I saw them in both butter and cheese varieties and ended up using butter, but if you can find plain that would be even better.)
Heat oven to 350 degrees. Grease two baking sheets. Place corn puffs in a large bowl.
In a saucepan, combine butter, brown sugar and corn syrup. Stir until sugar as dissolved. Bring to a boil, and boil for 4 minutes without stirring.
Remove from heat and add baking soda. Mixture will foam. Pour half of mixture over corn puffs and gently stir. Add remaining mixture and stir to coat. Spread corn puffs on baking sheets. (The corn puffs are somewhat fragile, so I had a tough time coating them with the sugar-syrup mixture. But it turns out that the mixture will continue to foam as it cooks in the oven, so you'll have plenty of opportunities to get them completely coated.)
Bake for 45 minutes total, stirring every 15 minutes and rotating sheets halfway through cooking time. Remove from oven, use a spatula to loosen nuggets from sheets, and allow to cool completely.