Chronic PopCorn

medical marijuana edibles - popcorn butter


Chronic Kettle Corn

Ingredients: 

  • 1 tbsp MMJ INFUSED peanut oil
  • quality popcorn (I use Orville Redenbacher’s(R) pop-corn because its popping time seems to have the smallest standard deviation and it’s just darn good popcorn)
  • salt
  • 1/4 cup sugar
  • hot mits, safety goggles

Directions:

  • Use a decent size pot (with a lid) and turn on the heat to high. If you can – use a meat or digital thermometer to check your temp – you must not let it rise above 200 degrees (F) or you will roast” your cannabanoids in the oil
  • Put on your hot mits so you don’t burn your hands. You might also want safety goggles so you don’t get a super hot popcorn kernel in your eye.
  • Pour in peanut oil. – Don’t use too much oil. Too much oil will sog the popped popcorn and you’ll probably get sick to your stomach when you eat it.
  • Dump in enough popcorn to make a single layer on the bottom of the pot. Roll the popcorn around so it gets covered with the peanut oil.
  • Add a little bit of salt, to taste
  • Cover the pot.
  • When you hear the popcorn start to popping a lot, quickly pour in the sugar. Cover and shake back and forth to coat the popcoorn
  • Continue to pop, shaking the pot continuously like Jiffy Pop. Watch out for hot steam escaping from the lid. You won’t be able to pop every single kernel without scorching the popcorn. Remove the pot from heat when the popping slows and you don’t hear many kernels shaking around in the pot. Be sure to get the popped popcorn out of the pot as quickly as possible to prevent scorching from the residual heat in the pot. And watch out for the unpopped kernels; they’re wicked hot.