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Cannamel Corn

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Cannabis caramel corn � or cannamel corn, as it�s also known � is one of the easiest marijuana recipes to make, not to mention, one of the tastiest. I mean, who doesn�t like caramel corn? Really. The following is a recipe for it, and all it requires is for you to have one stick (8 tbsp.) of cannabis-infused butter. It should be unsalted if you want the best flavor. Personally, I like to make it extra-potent, but for this recipe, any butter from a dispensary should be fine, since you�ll be using all of it.

Ingredients/materials:

-Pan spray -1 brown paper grocery bag -1 bag popped popcorn (just under a cup of kernels if you pop them yourself) -1 medium to large mixing bowl -1 stick or 8 tbsp cannabis-infused butter (preferably unsalted) -1/4 cup light corn syrup -1 cup brown sugar -1 tsp. baking soda -1/4 tsp caramel flavoring

Directions:

First, cut the top 25% of the brown grocery bag away (assuming it’s the standard size). Now, spray the inside of the bag until it’s heavily coated with the pan spray, such as PAM. Next you’ll take the cooked popcorn (without any unpopped kernels) and pour the popcorn in the grocery bag. Take the canna butter, brown sugar, caramel flavoring and corn syrup and place them in the bowl and put in the microwave on medium heat until thoroughly melted, while stirring every 10 or 15 seconds. Once it�s thoroughly melted and resembles sauce, then take it out and stir in the baking soda while the mixture is still hot/warm. Pour the caramel mixture over all the popcorn in the bag. Now, fold the top of the bag closed and shake vigorously for 1 � 2 minutes. You can now take it out and enjoy. It will keep either in the refrigerator or an airtight container. Just a handful or two should have you buzzing nicely. Enjoy!

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Edibles

Cannabis Cinnamon Bread

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Ingredients:

  • 2 cup flour
  • 4 tbsp (half stick) canna butter
  • 1 cup can sugar
  • 1/4 cup vegetable oil
  • 3/4 cup butter milk
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1.5 tsp. ground cinnamon
  • 1 tsp. table salt
  • 2 eggs, beaten
  • 2 tsp. vanilla extract
  • 2 tbsp. cane sugar (separate from other cane sugar)
  • 1 tsp. ground cinnamon (also separate from other cinnamon)

Directions:

First, preheat the oven on bake to 350 degrees Fahrenheit and grease a 9 x 5-inch bread pan (size of a loaf of banana bread). Next, combine the flour, cup of cane sugar, 1.5 tsp cinnamon, baking powder, salt, baking soda, oil, buttermilk, vanilla and eggs in a large mixing bowl. Mix for 3 to 5 minutes and subsequently pour into the greased or buttered pan. Next combine the remaining 2 tbsp. cane sugar, tsp. of cinnamon and canna butter until the consistency is crumbly and fairly dry. Sprinkle over the top of the batter in the bread pan, place in over for 48 to 52 minutes, serve and enjoy.

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Edibles

Cannabis Corn Syrup

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Ingredients:

  • 1 bottle corn syrup
  • 1 – 2 oz. cannabis buds/trimmings

Directions:

Place medium pot over medium-low heat on the burner. Place the whole bottle of corn syrup in the pot, allowing it to heat up for 2 to 3 minutes. Now place ground up cannabis in the pot, stirring them thoroughly. Allow to continue heating for an additional 5 minutes, stirring constantly. Turn heat down to low and continue cooking, covered, for an additional 4 hours, stirring occasionally. Remove from heat and use a fork to strain out chunks of cannabis. It will be very hard to strain this mixture through a conventional strainer. Some bits of cannabis chunks left in the syrup will be fine. Store in mason jars in refrigerator until ready to use.

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Edibles

Cannabis Gumbo

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Ingredients:

  • 1/2 pound of sliced smoked sausage
  • 4 cups cooked and chopped chicken
  • 3 tbsp. POTENT cannabis olive oil
  • 5 tbsp. flour
  • 2 cups chicken broth
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 chopped red bell pepper
  • 2 minced cloves of garlic
  • 3 diced tomatoes
  • 2 tsp. cajun seasoning
  • Hot white rice (no specified amount, since gumbo is served over rice)

Directions:

First, cook the sausage in a Dutch oven on high heat. Once cooked, remove the sausage and drain on paper towels. Turn heat down to medium and add 3 tbsp. cannabis olive oil, while whisking in the flour. Continue whisking continuously for an additional 3 to 5 minutes. Now add the onion, garlic, celery and bell pepper to the Dutch oven. Cook for 5 minutes, stirring constantly. Next, mix in the chicken broth, tomatoes and cajun seasoning. Bring this to a boil, reduce heat to low and simmer for another 5 minutes. Now add the chicken and sausage, cook for 5 minutes and serve over rice.

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