This recipe for today was inspired by a warm caramel sticky bun so slap on your Chef’s hat because we’re making Cannabis Cinnamon Bun Caramel Corn.
Sounds like a mouthful, and tastes like an even better one!
It sounds strange to put baking soda with caramel, but the main reason we are going to is so that it reacts with the acid.
The caramel sauce will bubble and foam up, and once it’s cooled on the popcorn, the little air bubbles create a nice soft texture so you won’t break your teeth with every bite.
Caramel is chemistry!
It’s not as difficult as you think, especially if you follow our step-by-step instructions below.
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.
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As always, happy canna-cooking!