17 Mar Butter Toffee Infused Popcorn
Growing up in a tight-knit family was awesome. As a kid, every weekend in my family looked like this: the kids played outside, the men huddled around the game and the women gossiped while putting the finishing touches on dishes in the kitchen. So, when my grandmother decided to move from the Bay Area to Stockton, we knew it would mean long car rides to grandma’s house on a regular basis to keep the unity alive.
The 90-minute trip was actually enjoyable as long as it contained a few key elements: Tina Marie and Luther Vandross cassettes blaring, cousins giggling, and my go-to snack, Cracker Jacks, to munch on. How I loved that sweet caramel-coated popcorn with the salty crunch of roasted peanuts! And of course, the prize waiting at the end of that box was a bonus. When my taste buds matured, and more specifically, I was old enough that the 5 cent prize was no longer alluring, I graduated to the adult version, Poppycock, with its maple notes and buttery goodness. The recipe below is a combination of the two famous finger foods. Containing both the signature maple buttery taste with the addition of a surprise at the end; cannabis.
Dosing:
This recipe is a total of 240 mg THC / 20 mg CBD. It makes roughly 24 servings at 10 mg each.
Chef's Note:
With this recipe, it’s easy to make a lightly sweet snack or a candied dessert simply by adding or removing a quart or two of popcorn.
Almonds, pecans, and/or cashews add an elegant crunch to this simple recipe. If you don’t have any of these expensive nuts around, reach for some salted legumes.
Some say everything is better with chocolate. Melt dark chocolate chips in the microwave for 30 seconds and pouring a light stream on top. (With the addition of nuts above and you’ll have medicated moose munch)
Borbon or whisky creates an intoxicatingly excellent substitution for vanilla extract.
For a healthier version switch the maple syrup for honey.
Spice lovers can add a teaspoon of cinnamon or 3/4 teaspoon cayenne pepper.
Heating and buttering the pan greatly reduces the difficulty mixing the toffee and popcorn later.
Cannabis Chef’s Note:
The perfect strains for this recipe are Cream Caramel, Caramel Candy Kush, or Peanut Butter Breath.
This dish works best with Humulene, Terpinolene, or Myrcene.
INGREDIENTS:
- 6 quarts popped popcorn (3/4 cup of kernels)
- 1 cup butter
- 2 tablespoon Next Level Infused Coconut Oil
- 2 cups brown sugar
- ½ cup maple syrup
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
Directions:
Preheat the oven to 250 degrees.
Pop the 6 quarts of popcorn.
While the popcorn is popping, butter the bottom of two 9 x 15 cooking pans.
Evenly distributed the 6 quarts popped popcorn in the buttered pans and place them in the oven.
Melt the butters in a large 5 quart pot on medium heat. Once both butters are just melted, add the brown sugar, maple syrup, and salt.
Whisk continually until the mixture starts to bubble (5-8 minutes).
Once the brown sugar mixture begins to bubble, stop mixing and let it bubble for 4 minutes untouched.
After the time period elapses, remove the pot to a cool eye. Add the baking powder and whisk it well to incorporate. While continuing to whisk, add the vanilla extract.
Remove the popcorn pans from the oven. Using kitchen mitts, remove the hot pot from the stove and pour the toffee over both popcorn pans. Using a folding motion, incorporate the popcorn into the caramel. Once reasonably covered, place the pans in the over for 15 minutes.
After 15 minute, remove the pans from the oven one at a time, fold the mixture to evenly coat the popcorn, breaking up popcorn toffee clusters, and place it in the oven for an additional 15 minutes.
Repeat twice more for a total oven bake time of 1 hour.
After the final 15 minutes, remove from the oven and break up any clusters. Let cool for 15 minutes. Enjoy immediately or place in a ziplock bag for up to 4 weeks.
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