Makes 12 cups
INGREDIENTS
¼ cup Cannabutter melted
½ cup popcorn kernels
¼ cup canola or vegetable oil
Kosher salt, to taste
¼ cup Cannabutter melted
½ cup popcorn kernels
¼ cup canola or vegetable oil
Kosher salt, to taste
PROCEDURE
Heat the oil in a large stock pot over medium-high heat. Place 2–3 kernels in the oil and cover the pot. When these kernels pop, add the rest of the kernels in an even layer. Cover the pot and let pop, shaking gently to ensure all kernels pop.When popping slows to several seconds between kernels, remove the pan from heat.
Add melted cannabutter and mix well.
Heat the oil in a large stock pot over medium-high heat. Place 2–3 kernels in the oil and cover the pot. When these kernels pop, add the rest of the kernels in an even layer. Cover the pot and let pop, shaking gently to ensure all kernels pop.When popping slows to several seconds between kernels, remove the pan from heat.
Add melted cannabutter and mix well.
Remove from pan and serve warm.
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