This cannabis-infused version of a classic ballgame snack – popcorn drizzled with caramel and studded with peanuts – will give you nostalgia for the good ol’ daze.
The HIGH TIMES softball team is legendary in the New York Media league, with unbeaten streaks of 29 and 21 games, and four separate undefeated seasons. Annually pitted against publications including Playboy, Rolling Stone, the Onion, the New Yorker, and archrivals The Wall Street Journal, our beloved Bonghitters rely on their trademark “rally joints” to inspire the team to new heights of hitting and fielding, while intimidating opponents into making errors whenever the sweet smell of natural grass wafts over from the stoned team’s dugout.
In case your softball league needs to keep their love of “natural grass” on the DL, this snack is completely discreet and perfect for an afternoon outing at a ball game. It’s also a great way to introduce a beginning cannabis cook to basic candy-making. Here’s the big secret: you need a candy thermometer and you need to move fast!
This recipe for “Slacker Jacks” was submitted by a Twitter follower with the handle @MaximusCannabis, and I added a few little embellishments of my own. If you’d like to submit recipes for possible inclusion in HIGH TIMES, send them to [email protected] The most interesting recipes could be selected for testing or publication.
2 tablespoons canola oil (substitute cannabis-infused oil if desired)
First, make your popcorn. Use a large pot with a lid. Pour the popcorn kernels into the bottom of the pot and make sure they are all spread out in an even layer. Coat the popcorn in canola oil and stir until well-coated, and sprinkle with salt. Heat on medium heat, shaking the pot often. After about 5 minutes, the popcorn will begin popping, so put the lid on the pot, cracked open a bit to let steam escape. Keep shaking the pot until all the popping has subsided. Turn off the heat and stir in the melted one tablespoon of cannabutter.
If you’re feeling super lazy and don’t want to make popcorn, use 10 cups of microwave or pre-popped popcorn.
Preheat the oven to 250º F. Spray a sheet pan with non-stick spray and cover with parchment paper. These steps are vital to prevent the candied popcorn from sticking. Sprinkle the popcorn, peanuts, raisins and chocolate chips on the sheet pan and mix together. Set aside.
Melt the cannabutter in a saucepan over medium heat. Add the brown sugar, syrup, and vanilla extract and stir until combined. Heat this mixture until the candy thermometer reads 250ºF. This is the critical moment. Carefully pour the hot mixture over the popcorn and quickly stir with a metal spatula to combine. The caramel mixture will harden very quickly, so you must work fast to get the popcorn coated and spread out in an even layer. Bake in the oven for one hour. Cool completely and then break into pieces and serve immediately. You can also store in an airtight container for a few days. Stones 10.
For more cannabis recipes, get the Official HIGH TIMES Cannabis Cookbook today.