Cannabis Ginger Cinnamon Almond Maple Brittle

AuthorInfusedEats
RatingDifficultyIntermediate

Dark and complex flavors highlight this cannabis infused cinnamon ginger almond maple brittle that makes a delicious snack that will lift your spirits in many ways.

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Yields68 Servings
Prep Time2 hrsCook Time50 minsTotal Time2 hrs 50 mins

 ½ cup real unsalted butter (1 stick)
 3.5 grams dried cannabis flower
 ½ cup firmly packed brown sugar
 ½ cup white sugar
 ¾ cup maple syrup
 1 cup raw almonds
 ½ teaspoon cinnamon
 ½ teaspoon ground ginger
 Pinch salt
 ¼ teaspoon baking soda

1

Clarify the butter by heating over medium heat and scooping out the white milk solids that separate from the yellow butter oil. Discard the milk solids.

2

Infused cannabis into the butter oil over a double boiler for 1 - 2 hours.

3

Strain butter through fine mesh strainer. Separate ¼ cup of the butter and reserve remaining butter for almonds.

4

Chop the raw almonds into large pieces and add into a large baking dish. Mix the cinnamon and ginger into the reserved butter and pour over the almonds and mix. Put the almonds into an oven preheated to 325° F for about 20 minutes or until lightly toasted brown and fragrant mixing a couple of times during cooking. Let rest in warm oven while making the candy portion.

5

Combine brown sugar and syrup in 2-quart heavy saucepan.

6

Cook over medium heat, stirring occasionally, 4-9 minutes or until sugar is dissolved and mixture comes to a full boil.

7

Add the ¼ cup of infused butter; continue cooking, stirring occasionally, 10-18 minutes or until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.

8

Remove from heat; stir in baking soda. Immediately pour mixture into the large buttered baking sheet with the almonds in it, spreading evenly to 1/8 to 1/4-inch thickness.

9

Cool completely. Break into pieces. Store in airtight container.

Ingredients

 ½ cup real unsalted butter (1 stick)
 3.5 grams dried cannabis flower
 ½ cup firmly packed brown sugar
 ½ cup white sugar
 ¾ cup maple syrup
 1 cup raw almonds
 ½ teaspoon cinnamon
 ½ teaspoon ground ginger
 Pinch salt
 ¼ teaspoon baking soda

Directions

1

Clarify the butter by heating over medium heat and scooping out the white milk solids that separate from the yellow butter oil. Discard the milk solids.

2

Infused cannabis into the butter oil over a double boiler for 1 - 2 hours.

3

Strain butter through fine mesh strainer. Separate ¼ cup of the butter and reserve remaining butter for almonds.

4

Chop the raw almonds into large pieces and add into a large baking dish. Mix the cinnamon and ginger into the reserved butter and pour over the almonds and mix. Put the almonds into an oven preheated to 325° F for about 20 minutes or until lightly toasted brown and fragrant mixing a couple of times during cooking. Let rest in warm oven while making the candy portion.

5

Combine brown sugar and syrup in 2-quart heavy saucepan.

6

Cook over medium heat, stirring occasionally, 4-9 minutes or until sugar is dissolved and mixture comes to a full boil.

7

Add the ¼ cup of infused butter; continue cooking, stirring occasionally, 10-18 minutes or until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.

8

Remove from heat; stir in baking soda. Immediately pour mixture into the large buttered baking sheet with the almonds in it, spreading evenly to 1/8 to 1/4-inch thickness.

9

Cool completely. Break into pieces. Store in airtight container.

Cannabis Ginger Cinnamon Almond Maple Brittle

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