Canna Taffy Apple Popcorn Clusters
- 2 tablespoons canola oil
- ½ cup popcorn kernels
- 4 ounces cannabutter
- 2 cups sugar 4 to 6 drops Granny Smith apple oil
- 2 teaspoons kosher salt
- ¼ cup roasted peanuts, chopped
Vegetable spray, as needed In a pot, combine oil and popcorn, place over medium heat and cover the pot. Once the corn starts popping, shake the pan every couple of minutes to prevent burning. Once the popping slows down, remove from the stove and empty contents into a large bowl; set aside.
In a large heavy duty skillet, melt the cannabutter over medium-high heat with the sugar and stir completely to incorporate mixture. When the mixture melts into a golden brown caramel, remove from the heat and add the apple oil and salt. Mix vigorously.
Pour caramel into the bowl with the popcorn and peanuts, mixing completely to coat. Pour caramel corn onto a sheet pan coated with vegetable spray and let cool.
Break up into clusters. Makes about 15 small clusters, each about 15 percent THC based on a 20 percent strain.
Recipe courtesy of Mindy Segal, chef-owner of Hot Chocolate in Chicago