Chai-Spiced Almond THC Brittle
(20 mg THC per piece · 25 pieces · 500 mg total batch)
Crisp, buttery, perfectly spiced brittle that snaps like glass and tastes like a warm chai latte. Zero weed flavor.
Decarboxylation
2.0–2.1 g flower @ 24–26 % THC (or 1 g good kief)
240 °F for 40 minutes in a sealed mason jar → ~500 mg usable THC
Infusion
½ cup (113 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → hold 185 °F sous-vide 4 hours
Strain hard → crystal-clear 500 mg THC butter
Brittle Ingredients
1 cup (200 g) granulated sugar
½ cup (120 ml) light corn syrup or golden syrup
¼ cup (60 ml) water
All 500 mg THC butter, cut into pieces
1 cup (140 g) toasted whole almonds
1 tsp baking soda
1 tsp vanilla extract
1½ tsp chai spice mix (½ tsp cinnamon, ½ tsp cardamom, ¼ tsp ginger, ⅛ tsp cloves, pinch black pepper)
Steps
1. Line a sheet pan with silicone mat or lightly buttered parchment.
2. Combine sugar, syrup, water in a heavy saucepan. Stir over medium until sugar dissolves.
3. Stop stirring. Cook to 300 °F (hard-crack stage) – about 10 minutes.
4. Remove from heat. Immediately add THC butter pieces + chai spices → stir until butter melts and mixture stops bubbling.
5. Add baking soda + vanilla → stir fast (it will foam dramatically).
6. Quickly fold in almonds.
7. Pour onto prepared pan. Spread thin with oiled spatula.
8. Cool completely (30–45 min). Break into 25 uneven pieces.
Storage
Airtight tin with parchment between layers → 3 months room temp
Dosing
500 mg ÷ 25 pieces = 20 mg exact per piece
One piece = cozy warmth
Two pieces = blanket and movie marathon
Spiced just enough to taste exotic, sweet-salty-nutty, impossibly crisp.
The kind of brittle that disappears before it hits the table.
Make double. You’ll thank me later.