Caramel Cheetos Recipe for Your Pressure Cooker
A surprisingly addictive snack made by coating original crunchy Cheetos with a rich, buttery caramel and baking them until perfectly crisp – all using the power of your pressure cooker and oven!
Equipment
- 1 Mixing bowl Large
- 1 Rimmed baking sheet
- 1 6-quart saucepot
Ingredients
Main ingredients
- 2 cups light brown sugar warmth and sweetness that melts smooth
- 1 cup margarine or butter keep it creamy and rich
- ½ cup light corn syrup gives it that sticky, glossy finish
- ½ teaspoon baking soda to make the caramel puff up and get all fluffy
- 1 package (20.5 oz) crunchy Cheetos (original) that crazy crunch you wanna coat
Instructions
Instructions
- Preheat oven to 250°F (120°C) and let it get cozy.
- Pour Cheetos in a big roasting pan and lay ‘em out like a crunchy bed.
- In a saucepan set to medium heat, melt the brown sugar, butter, and corn syrup, stirring like you mean it till it starts to boil.
- Let it boil nicely for 5 minutes without poking it — you gotta let the caramel do it’s thing.
- Take it off the heat, add baking soda fast and watch it foam up like a mini fountain.
- Immediately pour that caramel foam all over your Cheetos, stirring gently to coat every single bite.
- Bake in oven for 1 hour, stirring every 15 minutes so it cooks evenly and no spots get left out.
- Once done, let them cool completely before breaking into pieces. Store airtight or dig in right away!
Notes
Store cooled caramel Cheetos in an airtight container at room temp to keep crunch fresh. For longer freshness, store in a cool, dry place or freeze in a zip-top bag.