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Seeking a snack for movie night? Look no further. This potcorn recipe uses buttery and delicious infused ghee to elevate a classic snack. Ghee is shelf stable, so you can infuse a big batch to enjoy potcorn on demand. (Note: You can also absolutely use cannabutter! Ghee offers a bit more flexibility and is lactose free, too.)
While there are many ways to pop corn, from the microwave to the air popper, we love the stove top method for a rich, buttery bowl. By using plenty of oil to fry the kernels, you end up with a super crunchy and flavorful bite. They also are less prone to sogginess, and stay fresher longer than other methods. No styrofoam texture here.
½ cup Popcorn kernels
3 Tbsp. Oil (neutral, such as canola, sunflower, safflower)
3 Tbsp. Infused Ghee
Optional toppings such as nutritional yeast, grated cheese, spices
You’ll also need…
½ gram starting material**
Large pot with lid (ideally a dutch oven, something with good heat conductivity and a heavy lid and plenty of room for the popped corn)
*See our dosing guide so you can decide how much cannabis to add to the infusion.
Difficulty level: Easy
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
** Extra time needed for activation and infusion. See our infusion guide*
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