Texas Beaver Nuggets are a sweet, crunchy snack inspired by the famous road-trip treat. Light, airy corn puffs are coated in a rich, buttery caramel glaze with hints of maple and vanilla, then baked low and slow until perfectly crisp. They’re addictive, easy to make, and ideal for parties, holidays, or anytime snacking.
Ingredients
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8 cups corn puff cereal
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1 cup brown sugar, packed
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1 cup unsalted butter
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¾ cup light corn syrup
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½ cup maple syrup
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1 teaspoon salt
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1 teaspoon vanilla extract
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1 teaspoon baking soda
Instructions
Step 1: Preheat the Oven
Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Cereal
Place the corn puff cereal in a large heatproof mixing bowl. Set aside.
Step 3: Make the Caramel Sauce
In a medium saucepan over medium heat, combine the butter, brown sugar, corn syrup, maple syrup, and salt.
Stir constantly until the butter melts and the mixture comes to a gentle boil. Once boiling, stop stirring and let it boil for 4–5 minutes.
Remove the pan from heat and carefully stir in the vanilla extract and baking soda. The mixture will foam—this is normal.
Step 4: Coat the Cereal
Immediately pour the hot caramel sauce over the corn puff cereal. Gently toss until all pieces are evenly coated.
Step 5: Bake
Spread the coated cereal evenly onto the prepared baking sheet.
Bake for 45 minutes, stirring every 15 minutes to ensure even coating and crispness.
Step 6: Cool
Remove from the oven and spread into a single layer. Allow to cool completely so the coating hardens.
Once cooled, break into clusters if needed.
Tips for Best Results
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Stir during baking to prevent burning
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Do not skip the baking soda—it creates a light, crisp coating
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Use parchment paper for easy cleanup
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Let cool fully before storing for best crunch
Variations
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Add chopped pecans or almonds before baking
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Sprinkle with flaky sea salt after baking
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Drizzle cooled nuggets with melted chocolate
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Add a pinch of cinnamon for warmth
Storage
Store Texas Beaver Nuggets in an airtight container at room temperature for up to 1 week.