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Delightfully Sweet

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Halloween can be a magical time of year for children, but being an adult has its own perks, such as developing a taste for higher quality desserts. Instead of trick-or-treating for store-bought, low-quality generic candies, try treating yourself and other adults to high-end, homemade candies that are expertly infused with cannabis. From the smoothest chocolate to salted caramel, these are the flavors that are worth experiencing this holiday. As always, be sure to store these homemade edibles safely and away from children and those who are under 21.

 

Chocolatey Peanut Butter Truffles

Makes about three dozen

 

Ingredients:

1 cup smooth peanut butter

1 cup crunchy peanut butter

1 1/4 cup confectioners’ sugar

2 tablespoons unsalted cannabutter

1 teaspoon pure vanilla extract

2 cups semisweet chocolate chips

Nonstick cooking spray

Cinnamon (optional)

 

Instructions:

  1. In a bowl, combine the peanut butter, sugar, unsalted cannabutter and vanilla extract. Mix on low until all ingredients are blended smoothly.
  2. Line a baking sheet with parchment paper. Using a tablespoon, portion out mixture to the size of a walnut, about two inches in diameter. Use your hands to roll each portion into a ball. Place the balls onto the parchment paper and refrigerate for 45-60 minutes, or until balls are firm.
  3. Simmer water in a saucepan, and place a glass bowl on top of saucepan. Be sure the water does not touch the bowl. Using this double-boiling method, add your chocolate to the bowl, and stir it while it melts.
  4. Once the chocolate is fully melted, place a peanut butter ball into the bowl, and coat it thoroughly with chocolate. Let the excess chocolate drip back into the bowl. Place ball onto to the parchment paper, and repeat this process, one by one, until all truffles are coated in chocolate.
  5. Take leftover chocolate and carefully pour line designs over the truffle balls. You can also add cinnamon, chopped nuts, sprinkles or other decorations before the chocolate hardens.
  6. Refrigerate for 30 minutes and store in an airtight container. Keep refrigerated.

 

Salted Caramels

Makes about 6 dozen

 

Ingredients:

2 cups granulated sugar

1 cup light brown sugar, packed

1 cup light corn syrup

2 cups heavy cream

1 cup unsalted butter, cut into cubes

2 tablespoons cannabutter

1 teaspoon vanilla extract

2 tablespoons coarse sea salt

Nonstick cooking spray

 

Instructions:

  1. Line a baking dish with parchment paper, and coat with nonstick cooking spray.
  2. In a large pot, combine the white and brown sugars, corn syrup, heavy cream, unsalted butter and cannabutter. Set the oven at medium heat, and stir mixture together on the stove until fully melted. Place candy thermometer on the side of the pot and into the mixture, but not touching the bottom of the pot.
  3. Once the mixture is boiling, lower the heat to medium-low and bring the candy to 250°F. This can take up to an hour. You can stir the mixture every so often, and be sure to keep an eye on the temperature.
  4. Remove mixture from heat once it’s at 250°F, and stir in the vanilla extract. Carefully pour the mixture into your lined baking dish.
  5. Cool at room temperature for 20 minutes. Sprinkle with coarse salt. Cool at room temperature overnight.
  6. The following day, cut the caramels into rectangles, and store in an airtight container.

 

 

Candied Almonds

Makes about two cups

 

Ingredients:

1/2 cup water

1 cup brown sugar

1/2 cup granulated sugar

1 tablespoon cannabis sugar

1 teaspoon cinnamon

2 cups whole raw almonds

1 cup raw pecans, chopped

 

Instructions:

  1. Line a baking sheet with parchment paper.
  2. Combine water, brown sugar, granulated sugar, cannabis sugar and cinnamon in a saucepan. On the stove, bring the mixture to a boil over medium heat.
  3. Add the almonds and chopped pecans to the mixture until the mixture turns into a syrup. Once all the water has evaporated, pour the almond mixture onto lined baking sheet.
  4. Separate almonds evenly using a fork. Cool at room temperature for 15 minutes, and store in an airtight container.

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