Jeff the 420 Chef’s Perfectly Dosed Canna-Caramel Corn


10 cups popcorn

3/4 stick of butter

2 tablespoons clean, light tasting canna-butter

(visit for recipe)

1 cup dark brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dark corn syrup

1 teaspoon vanilla bean paste

Non-stick Cooking Spray


Pop popcorn and set aside.

Preheat oven to 250 F.

Cover a baking sheet with parchment paper and coat with non-stick cooking spray.

Melt butter and canna-butter.

Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.

Boil without stirring for exactly 4 minutes.

Remove from heat and immediately stir in vanilla and baking soda. Caramel will foam up.

Slowly pour caramel over popcorn, tossing with silicone spatula to
coat evenly.

Transfer to parchment paper-lined baking sheet, and bake in preheated oven – stirring every 15 minutes — for one hour.

Remove from oven and let cool completely. Break apart and enjoy!


Food photo by The Cannabis Cooking Channel

Emerald contributor since January 2017


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