#LunchWithLo Episode 13: Infused Caramel Corn

Caramel corn is such an easy, delicious snack to make and it’s even better when infused. The combination of salty and sweet is a hard one to beat. Not going to lie, I ate this whole batch of kief infused caramel corn in about a week. No self control, what can I say. *shrugs*

The great thing about this recipe is that the caramel sauce can be used to candy up almost anything you can imagine. And it only takes a few minutes and few ingredients to get it right. 

This is a fast recipe, so make sure to read through all of the instructions and have all of the tools and ingredients handy before you begin. 


  • 1 bag microwave popcorn, the more buttery the better
  • 1/4 cup of infused cannabutter (check this recipe for the infusion method)
  • 1 cup packed light brown sugar
  • 1/4 cup of light corn syrup
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon baking soda


  • Cookie sheet
  • Parchment paper
  • Small pot
  • Spatula
  • Measuring Spoon
  • Measuring Cup


  1. Preheat oven to 240 degrees fahrenheit.
  2. Make popcorn, then spread out on a parchment paper lined cookie sheet.
  3. In a small pot, combine butter, brown sugar, and light corn syrup. Combine thoroughly and allow to boil. 
  4. Once it starts boiling, let it continue to boil for three minutes. Don’t stir, just set a timer and walk away. 
  5. At three minutes, remove the pot from the heat then quickly stir in the vanilla and baking soda. Blend and stir until the caramel is a consistent light brown color.
  6. Pour the caramel over the popcorn and turn the popcorn over to coat as evenly and completely as possible. 
  7. Put cookie sheet in the oven for 1 hour, checking every 20 minutes to toss and continue to even out the coating. 
  8. Allow the caramel corn to cool a bit before breaking it up into smaller pieces. 

This recipe makes about 7 cups of caramel corn. I dosed them at 100mg/cup. But if I was making this to share with friends, especially those who don’t use edibles much, I’d cut that down to about 20mg/cup. 

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