How to Make Peanut Weed Butter Brittle
Happy New Year!! As the holidays come to a close, what better way to send off 2020 than with some cheeky edibles! I have had my fair share of edibles, from medicated chilli beef, brownies, cupcakes, butter on toast and firecrackers. But the biggest problem I personally have when it comes to edibles, is the taste. For some reason, unless the edibles I eat are really sweet, therefore reducing the harshness of the weed taste, they unfortunately trigger my gag reflex... r.i.p. that chilli beef that I threw up and wasted that one time.
The last time my partner and I made edibles we used a classic slow cooker butter recipe and I found a peanut brittle recipe that I thought would be sweet enough to reduce the weed taste and it worked! Today I’ll be sharing with you both recipes used, one to make the butter and one to make the peanut brittle.
Recipe 1 – Weed Butter
We make our weed butter in the slow cooker as it is the easiest, most fool proof way of getting a strong butter. If you don’t have a slow cooker I would actually really recommend getting one, they can cost as little as $40 and are a great investment, not only for weed butter but for delicious dinners!
- 2 cups of butter
- 2 cups of ground and decarboxylated cannabis (about 8 grams)
- Slow Cooker
- Cheese Cloth (Although I don't have one, I use a metal strainer with a fresh/clean Chux cloth over the top)
- Container to put the butter in
- Set your slow cooker to low
- Once heated, add your butter and stir until melted
- Add 1/4 -1/2 cup of water in your slow cooker (this will mostly evaporate during the cook but if not, the butter will separate from the water anyway. We add the water to help reduce the risk of burning the butter – this is recommended for slow cookers that only have a low and high setting, if you have a fancy slow cooker that displays the temperature, the water is not needed as you can monitor the temp so it sits between 70 degrees Celsius- 90 degrees Celsius)
- Stir in the ground decarboxylated cannabis
- Cook for 3 hours, turn off heat, then let cool
- Pour the cooled butter through the strainer into a container, using the spatula to squeeze all the butter through.
- Put the butter in the fridge.
- Once cooled, if there is still water at the base of the butter, you can lift the hardened butter out of the container, leaving the water at the bottom, dump the water and your butter is ready!
Recipe 2 – Peanut Brittle
- 6 tablespoons of weed butter
- 2 cups of sugar
- ½ cup of corn syrup
- ½ cup of water
- ½ teaspoon of baking soda
- 1 and a half cups of roasted salted peanuts
- A sprinkle of sea salt flakes
- Thermometer (Although I don’t have one I just eyeball it – using a photo as a guide – I’ll add that photo below)
- Baking tray
- Baking paper
- Medium saucepan
- Line a baking tray with baking paper (make sure the paper goes over all sides so that when you pour in the mixture, it will not leak under the paper)
- Stir together the sugar, corn syrup, and water in a medium saucepan
- Bring to a boil over medium heat then continue to boil until its golden brown and reaches 170 degrees Celsius (or looks like this photo below). This should be about 15 minutes of cooking.
- Working quickly, remove the pan from the heat, stir in the butter and baking soda until smooth (it will foam and bubble up)
- (Still being very quick) Stir in the peanuts, evenly distributing them amongst the sugar mixture.
- (Be warned, the mixture hardens within seconds so still be fast here!)
Pour the mixture onto the prepared baking tray with a rubber spatula, creating a thin, even layer.
- Before it fully hardens, sprinkle over the sea salt flakes
- Let harden either on the bench, in the fridge or in the freezer, depending on how impatient you are
- Once fully hardened, smash into pieces and store in an air tight container.
And that’s that!! You’ve just made yourself some delicious Peanut Weed Butter Brittle!
I found both of these recipes online and have linked them below, I have altered a few things and I am sure you could alter anything you wanted as well, for instance, you could use coconut oil in the slow cooker recipe instead of butter, or you could use a different nut instead of peanuts if you are allergic.
If you make this recipe I would love to see some pics of how they turned out and how much you loved it!
Happy holidays, Happy New Year and Happy Edibles everyone!!
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