Preheat your oven to 250°F (120°C). Line a large baking sheet or two with parchment paper or a silicone baking mat.

In a large saucepan over medium heat, melt the European salted butter.

Once the butter has melted, add the rich golden light brown sugar, pure light amber corn syrup, and fine sea salt to the saucepan. Stir the mixture continuously until the sugar has dissolved completely.

Allow the mixture to come to a gentle boil. Let it simmer for about 4-5 minutes, stirring occasionally. Make sure the mixture doesn't burn; it should turn a slightly darker color and thicken slightly.

Remove the saucepan from heat. Carefully stir in the fragrant Madagascar vanilla extract and the baking soda. The mixture will foam up a bit, so be cautious.

Quickly pour the hot caramel mixture over the two bags of classic butter-flavored corn puffs in a large mixing bowl. Use a spatula to gently fold and coat the corn puffs evenly with the caramel mixture. Be gentle to avoid breaking the puffs.

Spread the coated corn puffs evenly onto the prepared baking sheet(s) in a single layer.

Place the baking sheet(s) in the preheated oven and bake for about 45-60 minutes, stirring every 15 minutes. Keep an eye on them to ensure they don’t burn; they should turn a rich golden brown color.

Once baked to a golden hue, remove the baking sheet(s) from the oven and allow the Beaver Nuggets to cool completely on the baking sheet(s).

Once cooled, break apart any clusters gently. Transfer the Beaver Nuggets to an airtight container or serve immediately.