How to make weed toffee

How to make weed toffee

Toffee has always been a great dessert. Today we are going to be making Almond Hash Toffee, one of the best tasting cannabis recipes we’ve found to date. We highly recommend you give this recipe a try if you haven’t, it’s easy to make and does not take a great deal of time. You are going to need the following:

Ingredients

  • 200 g organic coconut oil butter
  • 350 g dry roasted almonds
  • ¼ cup 100 % maple syrup
  • 2 drops of vanilla extract
  • 150 g organic unsalted butter
  • 2 pinches of salt flakes
  • 1 kg raw sugar
  • 12 ml hash oil

Tools to use:

1 x heavy based stainless steel saucepan

1 x stainless steel dessert spoon

1 x metal baking tray

coconut oil toffee recipe

First of all, grease the tray with about 25g of butter and place it aside. The greasing is so the toffee spread does not stick to the tray and the toffee has a smooth finish as well.

Then heat half of the organic coconut oil butter in a saucepan over a flame. Add the dry roasted almonds once the butter has melted and gradually brown off the almonds until it turns into a golden colour. Once the almonds turn golden brown empty the contents of the saucepan into a bowl and keep it aside.

Next, place the saucepan back on the heat and empty the remaining coconut oil butter into it. Also empty the organic butter into the sauce pan. Then add the vanilla extract,maple syrup, salt, raw sugar and the hash oil one after the other and allow these ingredients to melt and mix well. Allow the ingredients to cook gradually on a low flame. Make sure that the raw sugar has dissolved totally and there is no residue left over. During this process you need to be extra careful because the sugar can be very hot and if it splashes onto you it can be damaging! After everything mixes properly and reaches the right consistency, pour out the mixture into the tray that has been lined with butter. Spread it evenly across the tray. Once it settles and cools off, use a knife to cut it in into small squares and your Hash Toffee is now ready to eat!

Cannabis caramel candy recipe

Cannabis caramel candy is a recipe that all cannabis lovers need to have in their recipe book. Not only are they a tasty treat but caramel doesn’t only have to be those delicious caramel candy treats! This is a recipe you can get creative with. Consider incorporating caramel as a topping for some of your other favourite cannabis recipes.

coconut oil toffee recipe

Ingredients

  • 1 cup of coconut oil (mix Miss Envy’s coconut oil with regular coconut oil for your desired dose)
  • 1 cup of corn syrup
  • Dash of salt
  • 2 1/2 cups of brown sugar
  • 14 oz of condensed milk
  • 1 tbs of vanilla

Dosage Notes: 

We divided these candies into 30 pieces. You can adjust your dose by increasing or decreasing the size of the candies, though remember to make them all approximately the same size so the dose is more easily calculated.

1/2 cup of Miss Envy coconut oil is 400 mg THC (13 mg per candy) or 250 mg CBD (8 mg per candy). For more help with measuring and accurately dosing homemade edibles with Miss Envy’s cannabis-infused products use our measurement guide.

Cannabis infused coconut oil

Cannabis coconut oil is an excellent alternative to the more traditional edible baker favorite: cannabutter. Not only is cannabis infused coconut oil non-dairy and vegan, but it is also an incredibly effective carrier oil for one of this author’s favorite compounds: THC.

Edibles are a fantastic way to medicate for many reasons. Firstly, the effects of edibles last longer than smoking or vaping. Typically the effects of smoking or vaping can wear off in as little as 20 minutes. Edibles are effective for hours. Another benefit is that oftentimes smaller doses are more effective, so your flower will last longer. And, if you like to be in your kitchen, it is incredibly fun customizing your edibles to your liking. 

Why is coconut oil a favorite option for home edible makers everywhere? Coconut oil is high in saturated fat. This means that those yummy little THC and CBD molecules have plenty of fatty acids to grab on to during the infusion process. THC loves fat. So much so that the effects of edible cannabis are most prominent when ingested in a fatty recipe or food (this is probably why cannabutter or cannaoil brownies are so popular). It’s important to keep this in mind when choosing recipes for your own medication making at home, so that you’ll enjoy the full health benefits. 

What can you do with cannabis infused Coconut Oil?

Cannabis infused coconut oil should be an essential in any edible maker’s pantry. It is incredibly shelf stable and, more importantly, versatile. You can use it in place of butter or other vegetable oils in nearly any recipe. You can add a spoonful of cannabis coconut oil to coffee or tea (author’s tip: skip the caffeine if you’re prone to anxiety). You can spread a little on your toast at breakfast, or cook some protein or vegetables in it. You can even just take coconut oil directly, by the spoonful without any other cooking, mixing, or recipe researching.

Furthermore, cannabis coconut oil can be used as a topical ointment, massage oil, or lubricant. Another check in the pro column is that coconut oil is incredibly shelf stable if stored correctly. 

Ingredients

1 cup coconut oil
1 teaspoon to 1 Tablespoon of sunflower lecithin
1 cup organic, decarboxylated, finely-ground cannabis (about 1/4 oz. or 7 grams)

Instructions

  1. In a crock pot on warm or low, combine coconut oil & sunflower lecithin.
  2. Melt and stir.
  3. Add organic cannabis.  Stir every half hour or so.
  4. After 2-3 hours of heating and steeping, turn off the crock pot and allow the oil to cool before moving to the next step.
  5. Set up your strainer so it fits snugly in a container. Line with a large piece of cheesecloth.
  6. Slowly pour plant matter and oil into the strainer.
  7. Using a string or twist tie, gather the cheesecloth around the plant matter and secure.
  8. Squeeze the cheesecloth to extract remaining oil.
  9. Pour oil into a pint jar and place in the fridge until cool. Seal with a lid.
  10. Store in refrigerator or in a cool, dark place.

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