Article by Tracy Curley, Twelve High Chicks
“Take me out to the ball game,
Take me out with the crowd;
Buy me some peanuts and Cracker Jack,
I don’t care if I never get back.”
—Take Me Out to The Ball Game, Norworth/Von Tilzer, 1908.
Do you remember eating Cracker Jack as a kid? That box of buttery caramel popcorn with a toy at the bottom was always one of my favourites. So I recreated it in this cannabis-infused caramel pot-corn recipe one rainy afternoon when I was feeling nostalgic.
This is now one of my favourite party recipes. It’s not only popular among my guests but also makes my house smell fantastic! The thing I love about this recipes is it allows people to dose accordingly. A few pieces of caramel potcorn may be enough for some and those that require extra medication can titrate their dose.
And because this recipe tastes amazing I suggest you make an unmedicated batch as well (clearly labelled of course) for those who can’t stop the munchies.
Caramel Pot-Corn Recipe
Makes 5 quarts (24 servings)
- 1 cup infused cannabutter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn (24 cups)
- Roasting pan(s)
- Sauce pan and utensils