This is perhaps the most addictive recipe I have ever created. Portion out this salty-sweet snack, otherwise eating too much is a guarantee. You can use an air popper, regular popcorn maker, or the stovetop to make the popcorn for this recipe — follow the directions on the popcorn package or that came with your appliance. Avoid microwave popcorn though as it has too many other flavors and salts in it.
I use Marijuana Butter to medicate this recipe. Check out my Making Marijuana Butter tutorial for directions on how to make it.
A note about the Dosing on this recipe!
This recipe will have about 44 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.
More Marijuana Snack Recipes
- Movie Night Snack Mix
- Sweet and Spicy Nutty Pretzel Snack Mix
- Sweet, Spicy & Sativa Mixed Nuts
- Bacon Wrapped Stuffed Dates
Marijuana Snack Recipes: Cannabis Infused Salted Caramel Popcorn
- 3 quarts plain popped popcorn 12 cups
- 1/8 cup cannabis infused butter
- 1/4 cup butter
- 1 cup packed dark brown sugar
- 1/4 cup honey
- 2 teaspoons salt divided, preferably sea salt
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla or maple extract
- Preheat oven to 225 degrees F.
- Pop popcorn and set aside.
- Line 2 large baking sheets with parchment paper or alternately grease generously with butter, and set aside.
- In a medium saucepan over medium heat, melt canna-butter and butter.
- Stir in the brown sugar, honey and 1/2-teaspoon salt and cook, stirring, until mixture comes to a boil.
- Lower heat to a simmer and, if you have a candy thermometer cook until mixture reaches 250 degrees F, otherwise you can get close by cooking for about 1 1/2 minutes.
- Remove from heat and quickly stir in baking soda and extract which will turn the mixture into a light brown froth. Working quickly before the caramel cools and starts to harden, pour this mixture over the popcorn in a large bowl and toss and stir to evenly coat the popcorn.
- Spread caramel coated popcorn in a single layer on the prepared baking sheets and sprinkle on the remaining 1 1/2 teaspoons salt.
- Bake for 15 minutes, stir mixture to break up pieces and return to oven for 15 more minutes.
- Let cool slightly before serving. For longer storage, cool completely and place in an airtight container for a week or so.