½ cup popcorn
2 tablespoons coconut oil
¼ cup cannabis-infused coconut oil (recipe follows)
1 tablespoon taco seasoning, or more to taste (recipe follows)
Zest of 1 lime
2 tablespoons nutritional yeast (optional)
Heat 2 tablespoons coconut oil in a heavy-bottom pan over medium-high heat. Place one popcorn kernel in the oil. When it pops, add the rest, cover with lid, and shake pot gently until popping stops, about 3 minutes. Transfer to a large bowl.
Melt cannabis-infused coconut oil over low heat. Drizzle with cannabis-infused coconut oil. Toss popcorn with taco seasoning, lime zest, and nutritional yeast in a large bowl.
Cannabis-Infused Coconut Oil
¼ to 1/2 ounce dried and cured cannabis (or preferred dosage)
¼ cup coconut oil, warmed and melted
Coffee grinder or mortar and pestle
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Place cannabis in coffee grinder and grind until it is almost a fine powder or grind using a mortar and pestle. Set aside.
Fill crockpot half to three-quarters full with water and set on low heat.
Place ¼ cup oil or butter into Mason jar. Place jar in water in crockpot to melt it.
Once the butter or oil has liquefied, scrape out all cannabis from grinder and combine with butter or oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.
½ teaspoon ground cumin
½ tablespoon chili powder
½ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
Place all ingredients in a jar and screw lid on tight. Shake vigorously until well blended.