Category: Recipes

Canna Infused Recipes

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How to Make White Chocolate & Macadamia Canna Cookies

How to Make White Chocolate & Macadamia Canna Cookies

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make White Chocolate & Macadamia Canna Cookies

This is a great way to use canna butter for baking cookies. In this video you will find out why canna butter tastes great in cookies, what you will need from your kitchen, and how to successfully make White Chocolate & Macadamia Canna Cookies.

Thank you and let’s get Infuzed.

Why Canna Butter Tastes Great in Cookies:

Cannabis cookies give you a delicious blank slate to flex your culinary creativity. The following a canna cookie recipe can be as easy as adding cannabutter to cookie dough.

Making small batch canna butter for baking cookies enhances the butter flavor and doesn’t over power the butter with cannabis flavor. Adding to much cannabis to canna butter is the most common mistake made when making canna butter.

Fact: Butter fats lose a lot of their unique tasting notes when infused with heat and cannabis, adding fresh butter to canna butter before baking boosts those unique flavors that complete a recipe.

Chef’s Notes:  If you can’t taste creamy, warm, sweet butter in Canna Cookies, Try using a ratio of 1/2 fresh butter to 1/2 canna butter in any baking application. This works for coconut oil too, which makes flavorful baked foods and goes well with cannabis.

What you will need to make White Chocolate & Macadamia Canna Cookies

Baking sheet

Parchment Paper

 Mixing bowl x2

 Mixer

Silicone spatula

Measuring cups

Measuring spoons

Ingredients:

1-Cup Granulated white sugar

1-Cup Brown Sugar

1/2-Cup Canna Butter and 1/2 cup Clarified Butter

3 eggs (when using clarified butter of canna butter- 2 eggs when using plain butter

2 Tsp vanilla extract

1 tsp baking soda

2 tsp hot water

½ tsp salt

3 cups of flour

1 cup white chips

1 cup macadamia nuts

Fact: Macadamia nuts were first commercially produced in Hawaii, where Australian seeds were introduced in the 1880s, and for some time they were the world’s largest producer. South Africa has been the world’s largest producer of the macadamia since the 2010s.

Chef’s Notes :White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk, milk solids, and sometimes vanilla. White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate.

How to Make White Chocolate & Macadamia Canna Cookies

1. Pre-heat your oven to 350 °F.

2. Cream together canna butter and white sugar and light brown sugar

3. Beat in the eggs one at a time

4. Stir in vanilla, mixing thoroughly.

5. Dissolve baking soda in hot water

6. Add to batter along with salt

7. When that is done, fold in the flour 

8. Add white chocolate chips and macadamia nuts by hand,

9.  Drop two table spoons of cookie dough onto the baking

10. Bake at 350 for 10-12 minutes, until golden brown and slightly underdone for the small cookies.

11. Bake for 15-16 minutes for the large, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite.

12. Cool on the sheets completely.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

I have always loved the taste of White Chocolate Macadamia Cookies, adding the canna butter made my favorite cookie even better. Man this is really good.

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Preferred Resources for making White Chocolate & Macadamia Canna Cookies

Thank You and Happy Infusing…..

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How to Make Potent Small Batch- Canna Butter

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Potent Small Batch- Canna Butter

This easy method is a fast way to make Potent Small Batch Canna Butter. In this video you will find out why canna butter is so popular for infusing, what you will need from your kitchen, and how to successfully make Potent Small Batch- Canna Butter.

Thank you and let’s get Infuzed.

Why canna butter is so popular for infusing:

Cannabinoids in cannabis are fat soluble, making Ghee or Clarified butter one of the best ways to bind cannabis. Cannabis-infused butter or canna butter is the backbone of many infused foods.

Clarified butter or (ghee) is made by removing all the milk solids. Once the milk solids are separated, butter is simmered until all the water evaporates; leaving behind only the butterfat that we call clarified butter. Butterfat helps enhance the infusion. A higher concentration of saturated fats also provides increased bioavailability.

Note: This small batch recipe is for 1 cup canna butter.

Fact: Using already made Clarified butter or Ghee saves time, also when making clarified butter you will lose approximately ⅓ of the butter in the clarification process.

Chef’s Notes: From a culinary perspective, nothing really compares to the sweet, rich taste of milk fat butter. Adding decarboxylated cannabis to clarified butter is an easy way to infuse foods with canna butter.

What you will need to make small Batch Canna Butter:

Cheese Cloth

Glass Measuring Cup

Double Boiler

Instant Read Digital Thermometer (Optional)

Glass bowl with lid for storage

Silicone Butter Molds (Optional)

Silicone Spatula

Plastic wrap

Funnel and strainer

Don’t forget to decarboxylate

Find out how to decarboxylate cannabis by clicking on the links below, for Infuzed Cookin’s  free course, How to Decarboxylate Cannabis Flower.

Ingredients:

Decardoxylated Cannabis- 1 to 3.5 grams (THC-CBD)

1 cup-Clarified Butter-(Ghee)

Chef’s notes: There are several quick and easy ways to make canna butter; this double boiler method is one of the best ways for new cannabis chefs:

Fact: This method also helps prevent scorching the butter and destroying the THC and CBD content.

How to Make Potent Small Batch- Canna Butter:

1. Melt 1 -cup of clarified butter on low heat in a double boiler.

2. As the butter begins to melt and you reach the desired temperature add the Decardoxylated Cannabis.

3. Simmer on a low heat for 90 to 120 minutes, Maintain low heat (ideally above 175ºF to 195ºF but never exceeding 200ºF). Allow the butter and cannabis mixture to infuse; gently stirring the butter and cannabis. The mixture should never come to a full boil. (Water will boil at 212ºF)

 4. Set a funnel on top of a glass measuring cup and line it with damp cheesecloth. Once the butter has slightly cooled, slowly pour it over the damp cheesecloth funnel and allow it to strain freely. Let the canna butter cool at room temperature before pouring into a butter mold or a glass bowl with a lid.

5.  Refrigerate the butter. (The butter will need to refrigerate for about an hour before butter becomes solid.)

Storage Tips:  If using butter molds- remove the butter from the mold once the butter is solid and wrap with plastic wrap and place canna butter in an air tight container.

Canna butter is easy to store in the refrigerator, or freeze to use at a later date.

Always let the canna-butter sit at room temperature to soften for immediate use.  Do not use a microwave to soften the butter.

Fact: Using Damp Cheese Cloth helps to remove plant material in the infused butter.

Fact: You may see a lot of videos that make emerald green bars of canna butter. The emerald green color doesn’t mean you have potent canna butter, it just means you have a lot of chlorophyll in the butter which will also affect the taste.

Chef’s Notes:  For maximum clarity, when making canna butter, let the liquid butter drain slowly on its own. Compressing the decarboxylated cannabis in the cheese cloth to try and force out the remaining butter may put small unwanted particles of plant material in the canna butter.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and label your final product so you are aware of how much you are taking per dose.

This small batch canna butter will be used to make White Chocolate & Macadamia Canna Cookies. This canna butter has a creamy butter taste with a slight hint of sweet cannabis. Tastes really good.

Thank You and Happy Infusing.

Total Cannabinoid Content: 630 Mg THC -Canna Butter

Prep: 10 Minutes

Cooking: 90 to 120 Minutes

Ready In: 2 hours and 10 minutes

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Recipes: How to Make Potent Small Batch- Canna Butter

https://ultragoldbotanicals.com/recipes

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Preferred Resources for making  Potent Small Batch- Canna Butter

1-1/2 Quart Double Boiler

Ghee

Butter Mold

Thank You and Happy Infusing……

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How to Decarboxylate Cannabis Kief

How to Decarboxylate Cannabis Kief

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about: How to Decarboxylate Cannabis Kief

Decarboxylation is the first and most important step to infusing foods with cannabis. In this video you will find out why it’s important to decarboxylate cannabis kief, what you will need from your kitchen (and don’t need), and how to successfully decarboxylate cannabis kief.

Why it’s Important to Decarboxylate Cannabis Kief:

Cooking with cannabis kief requires THC and CBD to be activated through decarboxylation.  Decarboxylation of cannabis kief is the same process as decarboxylating cannabis flower.

Fact: In order to get the benefits of THC or CBD in screen sifted cannabis you must activate kief through decarboxylation.

Chef’s Notes: Since Kief is resinous trichomes from cannabis the decarboxylation process must be closely monitored when using an oven.

What You Will Need to Decarboxylate Cannabis Kief:

In order to decarboxylate cannabis at home, all you need is kief, an oven set to 240 degrees, some parchment paper, a baking tray and mason jar with a lid.

 Kief is the resinous trichomes from screen-sifted cannabis, kief trichomes can also be collected from the bottom of grinders.

This kief was collected using a pollen box with a 125- micron mesh screen to filter the trichomes. With enough kief, you can shape it and press it into bricks. Hashish is really a brick of heated kief.

Fact: You don’t need expensive decarboxylating machines to activate kief.

Fact: Decarboxylation can be done in your own kitchen by baking the kief in an oven at a low temperature for a certain period of time.

Fact: Trichomes are the plant’s defense mechanism keeping herbivores from destroying the plant. Cannabis trichomes emit odors that attract pollinators but discourage predators with a skunky smell.

What you will need:

Oven

Oven Thermometer (Used to verify oven temp)

Baking Tray (Rimmed)

Parchment paper

Mason jar with lid (jelly Jar)

Ingredients:

Cannabis kief

How to Decarboxylate Cannabis Kief:

To maintain the highest levels of THC potency, you should keep oven temperatures as close as possible to 240°F (160°C). Use an oven thermometer to double check the temperature within your oven.  The temperature on your dial may not represent the actual temperature within the oven.

Fact: It’s important to regulate temperature controls when decarboxylating kief. Heat is needed to decarboxylate, but extreme temperatures can destroy the THC and CBD contained in kief.

Chefs Notes:  Optional -Oven Thermometer (Used to verify oven temp)

1. Pre-heat oven to 240°F (160°C).

2. Line a flat baking sheet or rimmed baking pan with parchment paper.

3. Place the Kief into the small Mason jar or jelly jar and loosely attach the lid. (Do not over tighten the lid on the jar.)

4. Place the jar in the center of the lined parchment paper baking pan.

5. Bake the kief at 240°F (160°C)-for 30 minutes, stirring occasionally and checking  at 30 minutes. This will activate the kief and give it a roasted, decarboxylated smell. (If the kief has not changed color place back in the oven for 10 to 15 minutes more)

6. Remove from oven, let cool. Your kief is ready to infuse.

7. Make sure to store the decarboxylated kief in an airtight container in a cool, dark place if you don’t use right away.

Storage tips:

Notes: Heating recommendation for THCA to THC decarboxylation is to bake the kief at 240° F for 30 to 40 minutes. Heating recommendation for CBDA to CBD decarboxylation is to bake the flower at 240°F for 40 to 50 minutes.

Chef’s Notes: Some potent cannabis strains reach 30% THC, kief can start at 50% and reach as high as 80% THC. The 99% sift contains almost 99% pure trichomes.

Final Note: Use the THC/CBD calculator and enter your numbers. Keep tract of these numbers and label your final product so you are aware of how much you are taking per dose.

Mmmm I love the smell of decarboxylated kief.

Thank You and Happy Infusing.

Total Cannabinoid Content: 2400 Mg. THC- Cannabis Kief

Prep: 10 Minutes

Cooking: 40 Minutes

Ready in: 50 Minutes

Pollen Box Used to Screen Kief

Pollen Box

Free Course: How to Decarboxylate Cannabis Flower

https://ultragoldbotanicals.com/free-course/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Thank You and Happy Infusing……..

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Canna Butter Mango Gummies

How to Make Canna Butter Mango Gummies

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about-How to Make Canna Butter Mango Gummies

This easy method is a great way to make Gummies using Canna Butter without Jell-O. In this video you will find out why emulsification can help infuse gummies but also affects the taste, what you will need from your kitchen, and how to successfully make canna butter mango Gummies.

Thank You. Let’s get Infuzed.

Why Emulsification Can Help Infuse Gummies:

There are tons recipes online that show you how to make canna butter gummies that use lecithin to bind the butter with water but most are disappointing. A lot of super sweet, made with Jell-O gummies that end up melting because oil and water don’t mix.

Just add gelatin, water and a sweetener and you have gummies right? Now add an oil or fat, such as canna butter or coconut oil and the issues start to happen with the emulsification of oil and water.

Oils such as canna butter do not want to combine with the candy mixture.  Without proper emulsification you’ll get candy that’s disappointing and weeps butter.

Fact: Soy lecithin is not recommended because it’s lower quality and highly processed, using the extraction process of hexane or acetone solvents.

Fact: Sunflower lecithin is cold pressed, raw, and chemical-free of harsh solvents and comes in liquid, granule or powdered form.

Note: Powered Lecithin has a tendency to clump when added to liquids, liquid sunflower Lecithin works better for mixing.

Chefs Note: Many cannabis Chefs use Sunflower Lecithin as an emulsifier to bind canna butter to water also many cannabis chefs claim lecithin affects the taste of the gummies and doesn’t work.  For those who don’t like the taste of sunflower Lecithin may want to use guar gum instead.

What You Will Need to Make Canna Butter Mango Gummies:

Small Sauce Pan

Silicone Wisp and Silicone spatula

Metal mesh strainer

Gummy Molds

Decorating Bottles for pouring

Funnel strainer

Glass measuring cup

Chef’s Notes: Using decorating bottles for pouring gummies helps save time filling molds before the candy mixtures sets up.

Ingredients:

1/3 cup of sugar

¼ cup of mango nectar and water

2- Tablespoons of unflavored gelatin

1/2 – Cup of cold water to bloom gelatin

¼ -Cup of Corn Syrup

¼ -Cup of Canna Butter

¼- Teaspoon Citric acid

½ -teaspoon liquid sunflower Lecithin

Loranns super concentrate flavorings

Food coloring

Cooling rack

Parchment paper

Chef’s Notes: The secret to these great tasting gummies is the mango nectar concentrate which gives the gummies a flavor boost of fresh mangos.

Ingredients to seal the gummy bears for storage

420Extractor

Spray Bottle

How to Make Canna Butter Mango Gummies:

1. Prep the gelatin by sprinkling the gelatin over a 1/2 cup of cold water. Gelatin should have the texture of apple sauce.  Bloom for 5 minutes and place in fridge.

2.  Add corn syrup and sugar and ¼ cup of mango nectar concentrate to the saucepan. Stir until dissolved using a Silicone Wisp or Silicone Spatula.  Heat the candy mixture on low for 5 to 10 minutes.

3. Add ¼ teaspoon citric acid. (Don’t add citric acid until sugar is dissolved)

4. Add unflavored gelatin, still until gelatin is melted.

5. Add ½ teaspoon liquid sunflower Lecithin to the melted canna butter and mix.

6. Add Canna Butter to the candy mixture.

7. Stir slowly not to create air bubbles. Stir till canna butter is blended into the mixture.

8. Add flavors or colors.

9. Clear off the hard layer of broken gelatin and air bubbles.

10. Remove from stove, use strainer funnel to strain the mixture into the fill bottles. Slowly fill the gummy molds.

11. Let molds set and cool 10 minutes before moving to the fridge.

12. Remove the gummies from the molds and place on parchment paper to let dry 24 hrs.

Chef’s Notes: You can bloom gelatin in any cool liquid, usually water, but you can also use juice to flavor the gummies. When using mango juice boil the juice first to neutralize the acid in mangos that breaks down protein based gummies.

How to Seal your Gummies so you can store them

420Extractor

Spray Bottle

1. Pour 420 Extractor or Everclear into a spray bottle.

2. Place the Gummies on a cooling rack and then spray with alcohol.

3. Turn the gummies over and spray the bottom of the gummies.

4. Let dry

Note: Spraying the outside of gummies with alcohol will seal the gummy and give them a protective outer shell to keep the gummies from sticking together in storage or shipping.

Chef’s notes: Fresh pineapple, papaya, kiwi, mango, contain protein-digesting enzymes that can eat away at gelatin, boil these juices and that will take care of the enzymes.

Now these gummies have a perfect texture with the flavor of fresh mangos. Now those are good.

Thank you and Happy Infusing……………

Total Cannabinoid Content: 350mg THC- Canna Butter

Prep: 30 Minutes

Cooking: 24 Hours

Ready in: 24 to 48 hours Hours

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Recipes: How to Make Canna Butter Mango Gummies

https://ultragoldbotanicals.com/

Preferred Resources for making Canna Butter Mango Gummies

1- 1/2 Quart Saucepan

Silicone Wisp

Silicone Spatula

Mesh Stainless Steel Strainers

Gummy Molds

Decorating Bottles

Stainless Steel Funnel

Glass Measuring Cup

Gelatin

Corn Syrup

Citric Acid

Liquid Sunflower Lecithin

Parchment Paper

Mango Concentrate

Food Coloring

Cooling Rack

Thank You and Happy Infusing!

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Shirley Temple CBD Syrup

How to Make Shirley Temple CBD Syrup

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about-How to make Shirley Temple CBD Syrup.

This fast and easy method is a great way to make a CBD Syrup using water soluble CBD. In this video you will find out why water soluble CBD works great for infusing drinks, what you will need from your kitchen, and how to successfully make Shirley Temple CBD Syrup.

Why Water Soluble CBD Works Great for Infusing Drinks

If you have wanted to try CBD but don’t want to risk ingesting trace amounts of (THC) the mind-blowing chemical found in cannabis then, CBD isolate may be the best option. CBD isolate is a cannabis extract that isolates CBD from all the other compounds in the plant; it’s the purest form of CBD.

Nano emulsion technology is used to make water-soluble CBD that doesn’t need common emulsifiers such as lecithin, propylene glycol or MCT. All of these carriers and emulsifiers can affect the taste of infusions, as well as the bio-availability.

Bio-availability is how much CBD ends up in the bloodstream, and infusions with a high level of bio-availability can work faster and more efficiently than those with low levels of bio-availability.

 Fact: Nano CBD particles are very small, so they can easily enter the bloodstream. With water-soluble CBD, more Nano CBD particles enter the bloodstream at a higher rate. The human body is 60% water so much smaller doses are needed to achieve the same effect as oil based CBD.

Chef’s Note: Isolate has no taste or smell which helps in making more flavorful infusions. Emulsifiers can affect the taste of infusions but are not needed when using water soluble CBD.

What you will need to make Shirley Temple CBD Syrup

Glass Measuring Cup

Grenadine Syrup

1/2 gram Water Soluble CBD Isolate-110 mg CBD

3-3 oz.  Flask bottles (optional) 6 Tables spoons per bottle

Small funnel (to fill Flasks or bottles)

Mason jar with lid

The Shirley Temple is the combination of cherry sweetness and bubbles in this delicious drink has the taste of an old-fashioned soda fountain with added CBD to supercharge this famous drink. This is not your typical Shirley Temple.

Chef’s Notes: When buying CBD products, look for a third-party certification, the Certificate of Analysis or (COA).

Ingredients:

1-1/8 cup grenadine or 18 Table spoons

1/2 gram Water Soluble CBD Isolate-110 mg of CBD

How to Make Shirley Temple CBD Syrup

1. Pour the grenadine syrup into the glass measuring cup

2. Put water soluble CBD into the Mason jar

3. Pour the grenadine over the water soluble CBD isolate into a mason jar with a lid.

4. Shake the Mason jar with CBD powder and the grenadine until all of the powdered CBD is dissolved.

5. Wait two to three hours for the CBD to infuse in the syrup.

6. Fill the 3 ounce bottles and place the cap on tightly.

7. Store in the refrigerator or cool dry place.

Chef’s Notes: Makes 18 Shirley Temples at 6 mg of CBD per drink

3-3.3 oz. bottles

6 Tables spoons per bottle

Fact: Only water soluble CBD will work, 99% isolate powder, and oil based CBD is not water soluble and will not dissolve in water.

What you will need to make Shirley Temple CBD Drink:

Ingredients:

½ ounce Shirley Temple CBD Syrup or 1 tablespoon

1-Fresh lime

12 ounces ginger ale

Garnish: ​maraschino cherry

High ball glass or tall glass

Crushed ice

How to Make a Shirley Temple CBD Drink:

1. Fill a tall glass with crushed ice.

2. Add one once or one tablespoon of Shirley Temple CBD syrup to the crushed ice.

3. Pour the ginger ale over the crushed ice and CBD syrup.

4. Squeeze a splash of fresh lime over the top

5. Garnish with a lime wedge

6. Top with maraschino cherries.

This Shirley Temple recipe is made using 12 mg of CBD per drink

Note: There are many variations of the mixed drink and one of easiest is using ginger ale, a splash of lime, garnished with a lime wedge and topped with a maraschino cherry.

Chef’s Notes: Try soaking the cherries in vodka or brandy to make a Dirty Shirley for more of an adult taste.

This Dirty Shirley has that Great old fashioned soda fountain taste, with an adult kick, plus the added benefits of CBD.

Thank You and Happy Infusing……………………………

Total Cannabinoid Content 220Mg. CBD- Water Soluble Powder

Prep: 10 Minutes

Cooking: 30 Minutes

Ready in: 40 Minutes

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Website: Infuzed Cookin

https://ultragoldbotanicals.com/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

https://cannabiscookingcourses.thinkific.com/

Preferred Resources for making Shirley Temple CBD Syrup

Grenadine

Ginger Ale

Maraschino Cherry

Glass Flasks Optional

Stainless Steel Mini Funnels

Happy Infusing!

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How to Make Canna Caramel Pecan Popcorn THC Praline

How to Make Caramel Pecan Popcorn THC Praline

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about-How to Make Caramel Pecan Popcorn

This caramel pecan popcorn has a buttery taste that is enhanced by using Canna Butter. In this video you will find out why Caramel Pecan Popcorn tastes so good, what you will need from your kitchen, and how to make the caramel pecan popcorn you won’t want to stop eating.

Thank you and Let’s get Infuzed.

Why Caramel Pecan Popcorn Tastes so Good:

In the 19th century French settlers brought a praline recipe to Louisiana, where both sugar cane and pecan trees were plentiful. In New Orleans, pecans were substituted for almonds, and added cream to thicken the confection, what became known throughout the American South as praline.

 When I started cooking with cannabis I didn’t want to make your typical canna brownies.  So I created a praline confection made of canna butter, brown sugar, pecans and buttered popcorn. Not only did the buttery praline confection taste great, it was very potent and hard to stop eating the praline treat.

What You Will Need to Make Caramel Pecan Popcorn THC Praline:

15×10 rimmed baking pan

¾ Cup- Canna Butter

¾ cup of corn syrup (Dark or Light)

¾ cup of brown sugar packed (Dark or Light)

1 Tbsp. vanilla extract

¾ tsp baking soda

2 (3.3-oz.) bags of microwave buttered popcorn

3 cups pecan halves

Decardoxylated Cannabis- 1 to 3.5 grams (THC-CBD-CBG)

Note: The darker the brown sugar or corn syrup, the more molasses it contains. Dark corn syrup has a more intense flavor profile. Dark corn syrups flavor bears a strong resemblance to real caramel, and it’s frequently used as a substitute for caramel.  Light corn syrup, has a sweet, delicate flavor, making it an ideal sugar replacement. 

Chef’s Notes:  Light or Dark? It’s okay, if you’ve been using them interchangeably.  There’s no problem to switch between the two based on what you have in your pantry, but to improve your sugar repertoire, make sure you also know the basics of Light or Dark sugars and syrups.

Tip: You can also add molasses to light corn syrup and create dark corn syrup

How to Make Caramel Pecan Popcorn THC Praline:

1. Preheat oven to 250F

2. Line the rimmed baking pan with parchment paper.

3. Pop the popcorn according to package directions.

4. In a medium sauce pan over a medium high heat, melt the canna butter then combine the corn syrup, and brown sugar.  Stirring occasionally bring the mixture to a boil.

4. Remove from heat and stir in vanilla and baking soda.

5. Pour over pecans, coating the pecans, then pour pecans into popcorn, tossing or stirring to coat the popcorn evenly.

6. Pour popcorn mixture into a rimmed 15x10x3 pan. Bake for 1 hour at 250F, stirring every 20 minutes.

Final Note: Use the THC/CBD calculator and enter your numbers. Keep tract of these numbers and label your final product so you are aware of how much you are taking per dose.

Chef’s notes: Baking the caramel mixture and stirring popcorn every 20 minutes will give the praline coating on the popcorn a toasted crunchy taste.

Thank You and Happy Infusing.

Total Cannabinoid Content : 350 Mg THC- Canna Butter

PREP: 10 MINS

COOKING: 1 HOUR

READY IN: 1 HOUR 10 MINS

Free Course: How to Decarboxylate Cannabis

https://ultragoldbotanicals.com/free-course/

Cannabis Cooking Course: How to Infuse Seven Common Cooking Ingredients

http://cannabiscookingcourses.thinkific.com

Preferred Resources for making Caramel Pecan Popcorn

Baking Pan

Light Corn Syrup

Dark Corn Syrup

Pure Cane Sugar

Gourmet Baking Vanilla

Baking Soda

Popcorn

Pecan Halves

Happy Infusing!