What’s Popping: Cannabis-infused salted caramel popcorn

Photo: Randy Robertson

And on the sixth day, God invented the salty-sweet flavor profile. Looking for a fall-themed recipe to mimic the effect a seasonal TJ Maxx candle has on your salivary glands? Look no further. This cannabis-infused salted caramel popcorn recipe is the perfect snack to accompany a crisp night watching “Buffy the Vampire Slayer” reruns, or your fall comfort show of choice. 

The recipe calls for cannabis butter but feel free to make a non-THC batch as well, because it may be hard to stop eating this savory, rich, and crunchy snack. We recommend avoiding microwave popcorn because it may throw off the flavor with the amount of butter and salt it is famous for (yum, but best to start with plain popped popcorn for this recipe).


A popcorn maker or, if making popcorn on the stovetop, a large saucepan with lid

One medium saucepan

Two large baking sheets

One large bowl


3 quarts plain popped popcorn – 12 cups

1/8 cup cannabis-infused butter

1/4 cup butter

1 cup dark brown sugar

1/4 cup honey

2 teaspoons salt divided, preferably sea salt

3/4 teaspoon baking soda

1 teaspoon vanilla or maple extract


1. Preheat the oven to 225 degrees F.

2. Pop popcorn and set aside.

3. Line 2 large baking sheets with parchment paper, set aside.

4. In a medium saucepan over medium heat, melt canna-butter and butter.

5. Stir in the brown sugar, honey and 1/2-teaspoon salt and cook, stirring, until mixture comes to a boil. 

6. Channel Ina Garten. Lower heat to a simmer and, until mixture reaches 250 degrees F, by cooking for about 90 seconds.

7. Remove from heat and quickly stir in baking soda and vanilla/maple extract which will turn the mixture into a light brown froth. Working quickly before the caramel cools and hardens, pour this mixture over the popcorn in a large bowl and toss to evenly coat the popcorn.

8. Spread caramel coated popcorn in an even layer on the prepared baking sheets and sprinkle on the remaining 1 1/2 teaspoons salt. Dance around the kitchen a bit to celebrate the fact that you just successfully made caramel.

9. Bake for 15 minutes, stirring the mixture to break up pieces and return to the oven for 15 more minutes.

10. Let cool slightly before serving. For longer storage, cool completely and place in an airtight container for a week or so.If you’re new to enhanced edibles, remember to start small and slow – your tastebuds will get happy right away, but the rest of you may take a couple of hours to kick in!