Herb Potcorn | The Emerald Magazine
Fall means football season across America and serious fans are spending Sunday Fun-Day drinking beer on the couch. If the seasonal slide into fall and larger pants concerns you, make sure to balance chill football days with healthy eats. With most classic beer pairings being heavy in the fried and cheesy department, try this herb-infused popcorn as a cannabis friendly alternative that’s equally mellow on your waistline and your mood. The herbaceous flavor of the cannabis blends happily with the savory flavors of the oregano and olive oil. Your bros will be impressed!
-8 cups plain, organic popped corn (I recommend using a WhirleyPop for best results)
-2 tablespoons extra virgin olive oil
-2 T cannabis coconut oil (melted to room temperature)
-2 teaspoons sea salt
-2 tablespoons dried oregano
Cannabis Coconut Oil
Over 91% saturated fat, coconut oil has the potential to absorb more far more cannabinoids than butter, acting as an extremely efficient carrier of THC. Use with caution and test carefully in recipes before directly subbing for cannabis butter.
1 cup coconut oil
1 cup trim
Combine in crockpot on low heat for at least 8 hours. Strain through a cheesecloth and preserve cannabis coconut oil in a Mason jar. Use sparingly.