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Herb and Canna-Infused Butter Popcorn

January 18, 2020

It’s National Popcorn Day—in all honesty, at fumé Brands, the team celebrates this savory manna with far greater frequency as popcorn is one of our preferred snacks, delivering a mouthwatering, can’t-stop-eating-it experience in a portion of healthy, fiber-rich food.

We challenged our good friends, Alex and Kevin, a dynamic culinary duo who combine a passion for science with culinary alchemy to produce otherworldly results, to come up with the ultimate cannabis-infused homemade popcorn recipe.  Their original recipe is provided below. 

“The fresh herbs together with the garlic powder will make your mouth water and your kitchen smell amazing. Once you get the hang of it, feel free to get creative and come up with your own herbal combinations.” – Alex

“Great for parties and the perfect accompaniment for movie nights, I’d also make a non-THC batch for continued enjoyment! Who doesn’t like popcorn?!?” – Kevin

Herb Butter Popcorn Recipe

This recipe will yield 4 cups of mouth-watering popcorn. THC per recipe = ~30mg or 7-8mg THC per 1 cup serving, 7-8mg THC. Cook’s note: If you’re anything like us, you’ll want to make an extra non-THC batch—because have you ever been able to stop at just one cup of popcorn? 

Equipment:

  • Medium-sized pot + lid
  • Spice grinder (note: if your kitchen lacks this fancy gadget, you can use a sharp knife and a cutting board to chop the fresh herbs)
  • Small bowl for mixing together salt, garlic powder, and pepper
  • Large bowl or gallon-size Ziplock bag for combining the popcorn, butter and salt mixture evenly
  • Spoon or spatula

Ingredients:

  • 1 TBSP unsalted butter
  • 2 TSP canna-infused butter (approx. 30mg THC total)
  • ¼ CUP popcorn kernels
  • 1 TBSP olive oil
  • 1 TBSP fresh rosemary
  • 1 TBSP fresh thyme
  • ¼ TSP garlic powder
  • ¼ TSP salt (to taste)
  • ⅛ TSP fresh ground pepper

Makes: 4 cups popcorn

Directions:

  • Mix salt, garlic powder, and pepper in a small bowl.
  • Coarsely grind, or chop the fresh herbs, set aside.
  • Heat 1 TBSP olive oil in a medium-sized pot over medium heat.
  • Add ¼ CUP popcorn kernels to the pot, cover tightly with lid and continuously shake the pan until the rate of popping slows.
  • Melt butter, cannabutter, and fresh herbs over low heat. Let the herbs bloom in warm butter for about a minute.
  • Mix together popcorn, herb butter, and salt mixture until evenly combined. We found that placing everything together in a Ziplock bag and shaking vigorously worked well. You can also use a large mixing bowl and a spoon or spatula.
  • Nom nom nom. Enjoy!
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