Cheesy Brown-Butter Popcorn

• 3 tablespoons butter
• 1 tablespoon cannabutter*
• 8 cups popcorn, popped in olive oil
• ½ cup sharp cheese, such as Parmesan, Romano or mizithra, finely grated 
• salt, to taste
• black pepper, freshly ground, to taste

Cook butter in small saucepan over medium-low heat, watching carefully, 5 to 6 minutes, or until medium brown with a nutty aroma. Stir in cannabutter and heat gently just until melted. 

Pour over popcorn and stir to mix and coat. Add cheese and salt and pepper to taste; toss well to mix. Serve immediately. Makes four 2-cup servings, about 8.5 mg THC each, based on a 15% strain. 

*Get the recipe for cannabutter here

Get the recipe and tips for Perfect Stovetop Popcorn here

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda