Pecan Flower-Infused Caramel Corn
When we want to ensure great tasting recipes for our flower-infused cooking, we turn to Jeff the 420 Chef. He shared a recipe for our Fall Treats series that you can whip up quickly and have on hand for those spontaneous holiday gatherings. Never show up empty-handed or be left without a snack for guests to enjoy.
Pour hot sticky liquid over popcorn? Seems odd, but it works. Caramel popcorn is delightful to enjoy and delightfully easier to make than you might think. Use your LEVO infused butter for this recipe and check out our LEVO + Jeff the Chef guidebook on making infusions for a butterier, less flower-forward taste that’s sure to please everyone.
- 10 cups popped popcorn
- 1 cup brown sugar
- 1/2 Dark Corn Syrup
- 1/2 cup of LEVO's basic butter infusion
- 1/2 tsp pink himalayan sea salt
- 1/2 cup packed brown sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup toasted pecans
- 1 tsp pure vanilla extract
- Oil based non-stick cooking spray
Follow the Basic LEVO Butter Infusion recipe to get a head start by using your LEVO machine to infuse cannabinoid rich flower with savory butter.
Preheat your oven to 250°F and line a baking sheet with parchment paper, lightly sprayed with cooking spray.
Place the popcorn on the baking sheet and sprinkle the pecans over top evenly, then place in the oven to warm and crisp. Keep an eye and a nose on it! Pecans can burn easily.
In a LARGE non-stick saucepan, mix together the brown sugar, corn syrup, LEVO infused butter, and salt. Stir the mixture constantly over medium heat until it begins to boil.
Put the spoon down, let the mixture boil for 5 minutes, and don’t stir it!
Remove the saucepan from the heat, then stir in the cinnamon and vanilla. Add the baking soda and watch the syrup foam.
Remove the popcorn and pecans from the oven if you haven’t already and pour them into a large mixing bowl. Raise the oven temperature to 340°F.
Pour the syrup over the popcorn and pecans and stir to coat evenly.
Spoon the popcorn mixture back onto the baking sheet and spread it out evenly.
Bake for 35-40 minutes, stirring occasionally to prevent burning.
When finished, remove from the oven and let cool completely. Break apart and enjoy!
Pro tip: Keep your caramel corn stored in an air-tight container to make it last longer.