Copycat Beaver Nuggets
These Copycat Beaver Nuggets feature corn puff cereal coated in a buttery brown sugar and maple syrup mixture, then baked until crisp for a sweet, crunchy snack inspired by the classic favorite.
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Servings: 8
Ingredients
- 8 cups corn puff cereal
- 1 cup packed brown sugar
- 1 cup unsalted butter
- ¾ cup light corn syrup
- ½ cup maple syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper and set aside.
- Place the corn puff cereal in a large mixing bowl and set aside.
- In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, and salt. Stir continuously until the mixture reaches a boil.
- Reduce the heat to low and allow the mixture to simmer for 4 to 5 minutes, stirring occasionally.
- Remove the saucepan from the heat. Stir in the vanilla extract, maple syrup, and baking soda. The mixture will foam slightly and lighten in color.
- Pour the syrup mixture over the cereal and gently stir with a greased spatula until the cereal is evenly coated.
- Transfer the coated cereal to the prepared baking sheet and spread it into an even layer.
- Bake for 45 minutes, stirring every 15 minutes to ensure even baking.
- Remove from the oven and allow the nuggets to cool completely before breaking into pieces.
- Store in an airtight container at room temperature.
Notes
To ensure this recipe is gluten-free, use a corn puff cereal that is certified gluten-free and verify that the vanilla extract and baking soda are labeled gluten-free. All other ingredients are naturally gluten-free.