These tasty nuggets we call “Leprechaun Gold” for St. Patrick’s Day. Our friends from Texas call them “Beaver Nuggets” because in Texas these are found at “Buc-ee’s” famous gas stations. Whatever you call them they are amazing.
15 ounces butter flavored Corn Puffs, Clover Club or Cheeito brand
1 cup sugar
1 cup brown sugar
1 cup light corn syrup
½ cup water
1 cup butter cut into pieces
2 teaspoon vanilla
2 teaspoon baking soda
1 teaspoon maple extract, optional
In a heavy large saucepan combine sugar, brown sugar, corn syrup, salt and water. Cover and bring to a boil. Boil for 2 minutes to wash down sides of pan. Remove lid lower heat to medium high. Cook to firm ball stage, 250 degrees (240 degrees in Heber Valley because of the 5,500 feet elevation)
Remove from heat and add soda, butter and vanilla, and maple extract. It will foam up a little bit. Stir with a heat proof spatula or wooden spoon until butter is melted.
Put corn puffs into a very large bowl. Pour caramel over corn puffs. Stir until well coated.
Place the sticky pops onto a cookie sheet and bake at 225 degrees for 45 minute and stir with a spatula every 15 minutes.
Place waxed paper onto your counter. Pour the pops onto waxed paper spread into an even layer. Break into nuggets while warm. Let cool and enjoy.
Gluten Free as written.
If you have question, or if you would like to request a recipe, please email me at Jan@DairyKeen.com.