Caramel corn
Baked low to set the caramel, then finished with infused butter off the heat. Most versions stir the infusion into boiling caramel and then bake it for 45 minutes, which throws away a good share of what you made.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
4 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 10 cupspopped popcorn — unsalted, unpopped kernels removed
- 1 cuplight brown sugar — packed
- ½ cupplain unsalted butter
- ¼ cuplight corn syrup
- ½ tspbaking soda
- ½ tspvanilla extract
- ½ tspfine salt
Method
- 01
Heat the oven to 250 °F. Put the popcorn in a large roasting pan and pick out every unpopped kernel — they are the reason people break teeth on caramel corn.
250 °F
- 02
Melt the plain butter with the brown sugar, corn syrup and salt. Bring to a boil, stirring, then stop stirring and let it bubble for four minutes without touching it.
5 min
- 03
Take the caramel off the heat and stir in the baking soda and vanilla. It will foam up pale and airy; that is the soda doing its job.
- 04
Pour over the popcorn and toss quickly to coat. Work fast — caramel sets as it cools.
- 05
Bake for 45 minutes, stirring every 15, until the coating is dry and crisp rather than tacky.
250 °F · 45 min
- 06
Let it cool until only just warm. This wait is the point of the whole recipe: 45 minutes at 250 °F would cost a meaningful share of an infusion added any earlier, which is exactly what happens when the cannabutter goes into the caramel pot.
15 min
- 07
Drizzle the melted infused butter over in stages, tossing between each so it lands on everything rather than on one corner. The caramel is still tacky enough to hold it.
- 08
Spread out to finish cooling, then break apart and store airtight. Measure a serving rather than eating from the bowl — caramel corn is the easiest thing here to lose count of.
Built on
Standard caramel corn: 1 cup brown sugar, ½ cup fat, ¼ cup corn syrup boiled to soft-crack, poured over 10 cups popped corn and baked at 250 °F to set.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / serving
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More snack
Salted honey oat bites
No oven, no smell, five minutes of work. The easiest thing on this site to make and the easiest to dose evenly, because nothing bakes unevenly.
16 bites
Movie night popcorn
Popped in plain oil, dressed in infused oil afterward. Popping temperatures are far too hot for an infusion, which is why almost every recipe that pops in cannabutter wastes most of it.
6 servings
Honey glazed spiced nuts
Roasted first, glazed with infused honey after they cool. Infused honey is less efficient than fat, so this leans on the glaze going on cold rather than being baked.
12 servings