Ingredients:

  • 1/2 cup (113g) Unsalted Butter
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/4 cup (60ml) Light Corn Syrup
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 3 cups (90g) Crispy Chow Mein Noodles
  • 1/2 cup (85g) Butterscotch Chips (optional)

Instructions:

  1. Line a large baking sheet with parchment paper and set aside.
  2. In a medium heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, corn syrup, and salt. Stir continuously until the butter is fully melted and the sugar is dissolved (about 3-4 minutes).
  3. Increase heat slightly to medium-high and bring the mixture to a gentle, steady boil, stirring occasionally. Do not stir once it starts boiling vigorously to avoid crystallization.
  4. Boil the mixture, without stirring, for exactly 3 minutes to reach the soft-ball stage.
  5. Remove immediately from heat. Stir in the vanilla extract and the optional butterscotch chips until smooth and completely melted.
  6. Gently fold in the chow mein noodles until they are entirely coated in the hot butterscotch sauce. Work quickly before the sauce begins to set.
  7. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving a small space between each haystack.
  8. Allow the haystacks to cool completely at room temperature for about 1 hour, or refrigerate for 30 minutes until firm.
  9. Peel off the parchment paper and store the finished Butterscotch Haystacks in an airtight container.