Popcorn drizzled in homemade cannabutter and coated with ranch seasoning makes movie night a blast. Successful edibles distract and stimulate the palate. The crunch of the popcorn, the tang of the buttermilk, and the herbaceousness of the mix all work a magic trick on your tongue. They make the weed taste disappear.
It walks you through the steps from decarboxylation (raw cannabis contains THCA, the acidic form of THC; to get high, heat converts THCA to THC) to storage (up to six months in the freezer).
If you’re considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects.
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.
Marijuana Popcorn Recipe
Ingredients send grocery list
- 1/2 cup (113 grams) unsalted butter
- 1 gram quality cannabis flower
- 1/4 cup (36 grams) powdered buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 batch Cannabutter (above), melted
- 3 tablespoons canola or vegetable oil
- 1/2 cup popcorn kernels
- Make the cannabutter, following the quantities listed above and my step-by-step guide linked in the Author Notes. (Note: This recipe only uses half of the cannabutter yield. For the remaining half, tightly wrap and refrigerate for up to one to two weeks. Or tightly wrap and freeze for up to six months. Then use it for more ranch popcorn—or really whatever you want—down the road.)
- In a bowl, whisk the buttermilk, dried herbs, onion and garlic powder, salt, pepper, and sugar.
- Heat a heavy-bottomed 6-quart (or larger) pot with a lid over medium high heat. Add the oil and one popcorn kernel. When you hear the kernel pop, take out the popcorn, then add the remaining kernels to the pot. Cook with the lid on, moving the pot over the flame to shake the kernels. When the kernel pops space out every ten seconds, remove from heat and pour into a large bowl.
- Drizzle a third of the melted cannabutter on the popcorn and sprinkle a third of the ranch seasoning. Toss the popcorn. Drizzle another third of melted cannabutter and seasoning, evenly coating the popcorn, and toss again. Finish with the remaining melted cannabutter and ranch seasoning.
Caramel Popcorn Recipe
- 3 quarts plain popped popcorn 12 cups
- 1/8 cup cannabis infused butter
- 1/4 cup butter
- 1 cup 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.
High Honey-Sriracha Popcorn
- 1.25 grams (1/16th ounce) cannabis
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 cup virgin coconut oil, melted
- 1/4 cup honey
- 1/4 cup sugar
- 1 tablespoon Sriracha
- 1/2 teaspoon cayenne pepper (optional)
- Zest of 1 lime
- 10 cups popped popcorn (from about one 3.5-ounce bag)
- To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef’s knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40–50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
- Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
- Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
- Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
- This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
Cooks’ NoteThe amount of herb used in this recipe is based on cannabis with 15% THC for 10 mg THC per serving (the standard per serving amount for most edibles) and makes 10 cups to serve 8 people. If your herb has more THC, reduce the serving size from 1 1/4 cups per person to 1 cup popcorn per person. You can also substitute cannabis butter or cannabis oil instead of the decarbed herb. If using cannabis-infused butter or oil, add it once the heat is off along with the lime zest and spices.