October has finally rolled around, and with it comes what is a favorite holiday for thousands of people across the country: Halloween. This fright and sugar packed time of year is full of treats, ranging from candy from the store to some of the fright-themed offerings concocted for Halloween parties, like jello brains or even severed finger pigs in a blanket. Whether it’s costumes or in the kitchen, people get incredibly creative around this time of year, and the recipe we’ve selected to share for this month allows patients to create and customize their medicated version of a classic Halloween treat: the popcorn ball.
It’s hard not to love these salty and sweet treats, especially when they’re homemade. They’re easy to make, easy to store, and if you want, you can really have fun decorating them or adding different flavors to the mix. Add cannabutter instead of plain butter, and you’ve got a quick edible that you can easily adjust the size/dose of while you make them. If you’re throwing a patient-friendly bash, consider sending your guests home with little ready-to-make kits, so that all they need is their own cannabutter and their kitchen to make their own medicated popcorn balls. This recipe uses chocolate chips to add a little touch of extra sweetness, but feel free to forgo them, or add additional flavors like peanut butter chips to change it up.
As always, it’s extremely important to make sure that your edibles and infused goodies are properly labeled wherever you store them. Halloween can be scary enough, and while a good prank or scare is always fun, it’s never fun to be overly medicated, or even medicated when you didn’t want to be, so keep that in mind! If you have guests, especially with little ghouls in the house, keep your infused goods far separated from the party treats!
20 cups popped popcorn*
1 ½ C milk chocolate chips (can use semi-sweet or dark if preferred)
2 1/c C powdered sugar
1 stick of cannabutter
¾ C light corn syrup
1 C mini marshmallows
Note*: For a tiny little extra kick, feel free to pop the corn yourself, using medicated cooking oil.
Dump the popcorn, chocolate chips and any other additions you’d like into a very large bowl, and spray a sheet pan with cooking spray. In a medium saucepan, over low heat, melt your cannabutter, sugar, corn syrup, and marshmallows, stirring frequently to make sure it doesn’t burn. Once the mixture boils, turn the burner off, and pour it over the popcorn mixture. Stir it to evenly coat, allow to cool to a safe enough temperature, then form quickly into balls and place on the prepared baking sheet. If you have additional chocolate chips or anything, simply melt them in a separate bowl, and drizzle on top as you prefer. Let them cool, and enjoy, or stash away for a cool fall day.