AuthorInfusedEatsDark 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.
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.
Infused cannabis into the butter oil over a double boiler for 1 - 2 hours.
Strain butter through fine mesh strainer. Separate ¼ cup of the butter and reserve remaining butter for almonds.
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.
Combine brown sugar and syrup in 2-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 4-9 minutes or until sugar is dissolved and mixture comes to a full boil.
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.
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.
Cool completely. Break into pieces. Store in airtight container.
Ingredients
Directions
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.
Infused cannabis into the butter oil over a double boiler for 1 - 2 hours.
Strain butter through fine mesh strainer. Separate ¼ cup of the butter and reserve remaining butter for almonds.
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.
Combine brown sugar and syrup in 2-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 4-9 minutes or until sugar is dissolved and mixture comes to a full boil.
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.
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.
Cool completely. Break into pieces. Store in airtight container.
What are the 2 – 1/2 cup ingredients. All it say’s is 1/2 cup. It looks wonderful.
Not one of my favorites but good as a cough drop.
was the cannaoil too stong due to simmering in just the butter ..looks like plant material taste would over ride the terps