What you’ll need
1 cup tightly packed
Light Corn Syrup
Preheat oven to 250° F and add both sugars, corn syrup, and butter to saucepan
Heat over medium low heat until butter is melted. Stirring frequently.
Meanwhile, pour Cheetos into baking pan. I use the large aluminum buffet pans. Set aside.
When melted, turn up heat to medium. Stirring often.
As it begins to boil, start timer for 5 minutes and stir continuously.
Seriously. Don’t stop stirring. It will burn and boil over.
Are you still stirring? Almost finished!
After five boiling and stirring minutes, remove pan from heat.
It will continue to bubble. Add baking soda and vanilla. Stir in well. The sizzle is normal.
Pour caramel evenly over Cheetos.
Mmm. You’ll be tempted to taste the caramel. Don’t. You will get burned.
Carefully stir to coat the Cheetos. Again, be careful. The caramel is insanely hot.
Bake at 250° for 45 minutes to an hour, stirring every 15 minutes.
At this point you’ll be cleaning up. Again, tempted to taste this caramel. It’s still hot. Don’t.
If you must, put it on a plate for a few minutes until just warm before you attempt to try it.
I call this cap killer caramel. Let it melt in your mouth or it will pull caps off your teeth
After the first 15 minutes, remove from oven and gently stir to coat the Cheetos.
Back in it goes for another 15 minutes.
This time it will start to harden. Gently stir and break up clumps then bake again for another 15.
Now you’ll notice the caramel is baked on. They’ll be crunchy and easy to stir. Can you hear it? 😂😂😂
Let cool and store in an airtight container for a week.
But they won’t last a week. Try to eat just one!