Copycat Buc-ee's Beaver Nuggets Recipe: Make This Road Trip Snack From Texas (7 Ingredients) by Donna John
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The big soccer tournament really pulled me in this year. Not only to the game of soccer and the athletes, but videos watching international visitors enjoying customs and foods from the U.S. host states. One place and food item was the biggest obsession by many visiting Texas: Buc-ee's and their famous Beaver Nuggets.
Having two of the largest Buc-ee's not far from my house, I guess I took it for granted that I can grab a bag of Beaver Nuggets whenever the mood strikes. But what about those international sports fans from other countries who can't enjoy these caramel-coated puffed corn snacks? A copycat recipe! This copycat Buc-ee's Beaver Nuggets recipe is inspired by a Better Homes & Gardens recipe, and the best one I've tried to date. My husband said it tastes just like the bags we buy from Buc-ee's.
To make this budget-friendly puffed corn caramel snack mix recipe you only need seven ingredients. Here is your shopping list for this favorite Texas road trip snack: a family-size box of puffed corn cereal, brown sugar, butter, light corn syrup, vanilla extract, maple extract and baking soda. The delicious and easy snack mix is ready to eat in under an hour.
These sweet corn nuggets of caramel goodness are the perfect snack when watching TV, at get-togethers or while on a road this summer for vacation. You could even serve the cereal treat for dessert after dinner. The sweet snack mix also makes a delicious food gift during the holidays.
Know someone missing this sweet Texas tradition? You can make a batch of this homemade beaver nuggets and mail it to them or buy a bag of the real thing online. Happy snacking!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 30
Ingredients
- 16.4 ounces (1 family-size box) puffed corn cereal (I used Corn Pops)
- 1 1/2 cups brown sugar, packed
- 1 1/2 sticks (3/4 cup) butter
- 1/3 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/2 teaspoon baking soda
Here's how to make it:
- Line a large baking sheet with parchment paper that goes over the sides. (This will help make more room after the nuggets have baked.) Put the puffed corn cereal into a large mixing bowl or large high-rimmed baking sheet.
- Put the brown sugar, butter and corn syrup into a medium saucepot.
- Bring to a boil. Cook, stirring often, for about 3 to 4 minutes. Do not let the mixture burn! (I stirred mine constantly because I did not have anymore butter to start over with if I burned it.)
- Remove the caramel from the heat. Add the vanilla extract, maple extract and baking soda.
- Stir to combine.
- Pour the caramel over the cereal. Be careful! The mixture is hot and can burn you. (I stirred mine as I was pouring it in to start the mixing process.
- Stir well to coat all the cereal.
- Pour the coated cereal onto the parchment paper-lined baking sheet. Spread it as evenly as you can with a spatula.
- Bake in a preheated 250-degree F oven for 20 minutes, stirring halfway through.
- Remove the nuggets from the oven and carefully slide the parchment paper with the cereal on top onto your counter to cool completely. Spread it out with a spoon or spatula.
- Put the cooled caramel nuggets into an airtight container, large jar or plaster zipper bags. Store the caramel nuggets on the counter or in the pantry.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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