I’d Drive Across State Lines for This Famous Buc-ee’s Snack — I Just Figured Out How to Make Them at Home

This Thanksgiving, my family and I are hitting the road — we’re leaving sunny Florida behind for turkey day in Atlanta. I’m not looking forward to the traffic on I-75, but a pit stop at Buc-ee’s makes it all worth it. 

If you haven’t spent much time road-tripping across the southern U.S., you might not be familiar with the phenomenon that is Buc-ee’s. It’s known for its affordable gas and clean restrooms, but it is much more than just a gas station. It also has a reputation for its home goods, beaver-themed apparel, and food — from brisket to jerky to their famous “beaver nuggets.” 

Beaver nuggets are crunchy, caramel-coated corn puffs, and they’re ridiculously delicious. I’m already looking forward to grabbing a bag in November, but because there are still a few weeks before I’m Buc-ee’s-bound, I’m trying a homemade version to see how they stack up against the original. 

If you’ve ever made caramel popcorn, the instructions for these Copycat Buc-ee’s Beaver Nuggets will look very familiar. Begin by making the caramel. Melt unsalted butter, light brown sugar, and light corn syrup together and bring to a boil over medium heat. Let the mixture boil for 2 minutes while stirring. Remove the caramel from the heat and stir in baking soda, vanilla, maple, and butter extracts. 

Pour the caramel over plain or butter-flavored Puffcorn, and toss with two large spoons or spatulas until evenly coated. Transfer to a parchment-lined baking sheet and spread into an even layer. It’s OK if you need to divide the mixture between two baking sheets. Bake at 250°F for 45 minutes, stirring every 15 minutes. Let cool completely on a rack and store in an airtight container. 

I’ve had some fresh Beaver nuggets at Buc-ee’s, but I’ve also tasted some that are stale. And while they’re undeniably snackable, the flavor can be borderline cloyingly sweet, with no depth of flavor. These homemade Copycat Buc-ee’s Beaver Nuggets taste so much better than the real thing. 

The snack starts with Puffcorn, a product that I hadn’t noticed in the grocery store before. Look for brands like Old Dutch, Chester’s, or Clancy’s (one of Aldi’s private-label brands). Make sure to buy plain or butter-flavored Puffcorn (cheese-flavored puffs are more common in the snack aisle and wouldn’t really work here). 

If you’re afraid of making caramel, don’t be. The coating here is simple to make. Baking soda helps add to the crisp texture of the caramel coating, so that the snack doesn’t stick to your teeth. The final step of baking the caramel nuggets also helps with the texture.

The flavor of this recipe was more dynamic than those I’ve bought at Buc-ee’s gas stations. You can’t beat the rich flavor of the homemade caramel. Maple and butter extracts aren’t my favorite (they taste a bit artificial), so as a matter of personal preference next time I make these I’ll stick with just vanilla extract and sprinkle some flaky salt over the top of the Copycat Buc-ee’s Nuggets. 

• Use a thermometer. I prefer recipes that provide extra detail and indicators so that I am reassured that I’m on the right track. The recipe instructs you to boil the caramel coating for 2 minutes, but I suggest you also monitor the temperature. Use an instant-read thermometer or candy thermometer to cook the caramel to 250°F or hard-ball stage. 
• Experiment with extracts. The caramel-making process is prescriptive, but flavoring is the place where you can make adjustments to your taste. The recipe calls for a trio of flavoring — vanilla, maple, and butter extracts — but feel free to adjust the amounts or simplify and use only vanilla extract. 
• Baking the Beaver Nuggets is non-negotiable. Once the corn puffs are coated in caramel, they need to be baked. Baking at a low temperature dries the caramel and puffs for a crunchy, not sticky, texture.