Cannabis-Infused Emerald Pickleback Popcorn with White Cheddar Dust
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Time to read 1 min
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Time to read 1 min
Late-night munchies meet Irish pub vibes with this bold, tangy popcorn snack. Inspired by the classic pickleback shot, this version tosses freshly popped popcorn with a cannabis-infused butter glaze, dill pickle seasoning, and sharp white cheddar powder. Salty, tangy, and perfectly portioned for sharing.
This recipe makes 10 snack portions.
Using 1.5g of 15% THC flower:
~55mg THC total (infused into butter glaze)
~5–6mg per portion
For lighter servings:
• 1g flower → ~3–4mg per portion
• 2g flower → ~7–8mg per portion
• 1.5g cannabis flower
• 1/2 cup unsalted butter
Preheat oven to 225°F (107°C).
Bake finely ground cannabis for 35–40 minutes. Cool completely.
Melt butter over low heat (160–180°F).
Add decarboxylated cannabis.
Maintain low heat for 2 hours.
Strain thoroughly.
This butter contains the full THC content.
• 1/4 cup cannabis-infused butter (measured)
• 1 tablespoon pickle juice
• 1/2 teaspoon garlic powder
• Small pinch matcha (optional for light emerald tone)
Whisk together while warm.
• 1/2 cup popcorn kernels
• Neutral oil for popping
Pop kernels until fluffy.
Transfer to large bowl.
Drizzle emerald butter glaze evenly over warm popcorn.
Toss thoroughly.
Sprinkle with:
• 2 tablespoons white cheddar powder
• 1 teaspoon dried dill
• Pinch flaky salt
Toss again for even coating.
• Crisp airy crunch
• Tangy pickle brightness
• Sharp cheddar depth
• Buttery richness
• Balanced herbal undertone
Salty, punchy, and dangerously snackable.
Per portion: ~5–6mg THC
Label clearly:
CANNABIS-INFUSED EMERALD PICKLEBACK POPCORN
THC per portion
Date prepared
Start with half a portion and wait 90 minutes
⚠️ Approximately 55mg THC total in glaze
⚠️ Toss evenly for consistent dosing
⚠️ Clearly label infused items
⚠️ Do not drive after consuming
Storage:
Store in airtight container up to 3 days