Who doesn’t love to indulge in a snack every now and then, or daily! Snacks are a handful of fun for in-between meals, on-the-go, or while watching your favorite ball game. Bite-sized is the best. Crunchy, chewy, or melt-in-your-mouth, they come in a wide variety of foods. One much-loved snack is popcorn. With flavors like jalapeno, caramel, and sea salted, each bite is a little piece of spicy, sweet, salty perfection.
You can celebrate your love of popcorn on National Popcorn Day. The origins of the celebration are as murky as the date. The exact day to honor this fan-favorite snack is a bit of a debate. Some believe the date is January 19th. Others are persistent National Popcorn Day should be honored on the same day as the biggest game of football, the Super Bowl.
Whichever day you pick, there are a wide variety of flavors to satisfy your taste buds. How about, you don’t have to choose one day over the other, enjoy the taste of National Popcorn Day on both days! What better way to up your popcorn game on this special occasion than with a cannabis-infused salted popcorn!
Adding marijuana to make weed popcorn, or potcorn is easy. Instead of regular butter, you can coat your fluffy white kernels with cannabutter to make it into marijuana popcorn. Weed-infused butter is a simple way to make your potcorn. Here is a cannabis butter recipe even a novice in the kitchen can create.
Cannabis popcorn is the perfect way to add a little bit of zest to your movie night. It’s one of the quickest cannabis foods to make. Simply cook the popcorn kernels in peanut oil, sprinkle a bit of salt, and add some cannabutter to the mix. Cover the pot lid and wait for the kernels to pop. When the pops are about two seconds apart, it’s ready to remove off the stove and serve.
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 do it, or use my handy dosage calculator tools that do all the math for you (see below).
THC and CBD infused popcorn recipes
Olive Oil and Parmesan Popcorn
An approachable twist on buttered popcorn, this simple snack features five everyday ingredients that you may already have in your pantry: popcorn, olive oil, salt, cheese, and of course, weed.
Grab a handful of this goodness and you’ll be met with a taste that is salty, herbaceous, and just a little cheesy — kinda like that rom-com you’ve been eyeing on Netflix.
Ingredients: (Makes about 14 cups of popcorn)
- 3-4 tablespoons olive oil (for THC-infused version try making your own or Simply High Extracts Extra Light Olive Oil — it comes in both THC and CBD varieties!)
- ½ cup popcorn kernels
- ½ cup grated parmesan cheese
- 1 tablespoon salt
- 1 teaspoon Italian seasoning, optional
-Add the oil to a large metal stockpot over medium-high heat.
-Place 3 individual kernels in the pan and cover.
-Once they pop, you know the oil is hot enough for the rest. Uncover the pan and add in the remaining kernels so that they form a single layer on the bottom of the pan.
-Cover, and give the pot a shake so that they all get coated with the oil.
-Once the popcorn kernels start popping furiously, give the pot a good shake every 10 seconds or so to encourage the un-popped kernels to fall to the bottom, and to prevent any burnt kernels.
-Once the popping slows down, pour the popcorn into a large bowl, and sprinkle with the parmesan cheese, salt, and Italian seasoning if you have it.
-Toss until the popcorn is evenly coated.
-Serve and enjoy!
Salted Honey Caramel Corn
If you have a sweet tooth, this salted honey caramel corn will hit the spot every time.
It’s crunchy, it’s sweet, it’s salty, and, trust us, a bowl of this won’t last long. Go ahead and make two batches for when you’re hungry for more.
Ingredients: (Makes about 10 cups of popcorn)
- ⅓ cup popcorn kernels
- Dollop of vegetable oil
- ½ cup unsalted butter (Try a mixture of cannabutter and unsalted butter for THC version. The amount of cannabutter will depend on your desired dosage)
- ¾ cup light brown sugar
- ½ cup honey (Try Beekeeper’s Naturals B. Chill Hemp Honey for a CBD version)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
-Preheat the oven to 250°F and line two baking sheets with parchment paper.
-Add a healthy dollop of vegetable oil to a heavy metal stockpot over medium-high heat.
-Place 3 individual kernels in the pan and cover until you hear them pop. This is your signal that the oil is hot enough for the rest.
-Uncover the pan and add in the remaining kernels so that they form a single layer on the bottom of the pan.
-Cover, and give the pot a good shake so that they all get evenly coated with the oil. Once the kernels have all popped, set aside in an extra-large bowl.
-In a medium saucepan, melt the butter. Then, add the brown sugar, honey, and salt and bring to a boil over medium heat.
-Turn the heat down to medium-low and let boil for about 4 minutes.
-Remove from heat and stir in the baking soda and vanilla extract. The mixture will start to bubble up so be sure to stir rapidly until you have a thick, smooth caramel-y sauce.
-Quickly pour over the popcorn, stirring as you go to cover every kernel evenly in the caramel mixture.
-Divide the popcorn mixture between the two prepared baking sheets and spread into a relatively even layer.
-Bake for 1 hour, stirring the popcorn every 15 minutes and rotating the sheets if they’re on different levels in your oven to ensure an even bake.
-Remove from the oven and immediately sprinkle with sea salt.
-Let cool completely before serving, if you can resist.
-If there are any leftovers, keep them stored in an airtight container for up to a week.
Spiced Chocolate Popcorn
For an unbeatable combination of spicy and sweet, this cannabis-infused spiced chocolate popcorn is a dream come true.
With an expert blend of spices coating each kernel and a sweet drizzle of dark chocolate this popcorn an unforgettable treat.
Try it for yourself if you don’t believe us.
Ingredients: (Makes about 4 cups of popcorn)
- 3 tablespoons popcorn kernels
- Dollop of vegetable oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- pinch of cayenne
- 2 Tbsp. butter, melted (cannabutter for THC version and Simply High Extracts Vegan CBD Butter for a CBD version)
- 3 ounces dark or semisweet chocolate, melted
-To make the popcorn on the stove, add a dollop of vegetable oil to a medium saucepan until the bottom is just barely covered.
-Add 3 individual kernels to the pan and wait for them to pop.
-Once they do, add the rest of the popcorn kernels to the pan so that the kernels form a single even layer on the bottom of the pan.
-Cover pan, and after a few minutes, the kernels will begin to pop.
-Keep the lid on, but give the pan a few good shakes as the kernels continue popping so that the bottom kernels do not burn.
-Once the popping slows to around 2-4 seconds between each pop, immediately remove from heat and pour the popcorn out into a large mixing bowl. Set aside.
-Meanwhile, in a small bowl, mix together the chili powder, cumin, salt, and cayenne until well combined.
-Toss the popcorn with the melted butter and the chili mixture until it is evenly coated.
-Spread the popcorn out in a single layer on a piece of wax paper, or a foil-covered baking sheet.
-Use a fork (or a pastry bag if you’re fancy) to drizzle the chocolate over the popcorn. Then let it rest for 15 minutes for the popcorn to return to room temperature.
-If you’re impatient, you can pop it in the refrigerator or freezer to speed up the process.
-Once cool, transfer to a bowl and serve!
There you have it, folks! Three foolproof popcorn recipes to get you through these cold winter months.
Whether you’re snuggled up next to the hearth or kicking back with your favorite movie, these recipes will hit the spot every time.