A survey of my favorite cannabis enthusiasts stirred up some debate on the question of their favorite Halloween candy. The winner? Candy corn!
(Rounding out the top results: Butterfinger and a tie between Baby Ruth and M&M’s.)
There are lots of polls out there these days, and this one happily didn’t cause anyone distress. And candy corn is not orange for the most part. Circus peanuts are currently out of favor in my social circle.
Cooking and other resources
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This recipe combines the glorious flavors of candy corn and crisped rice treats. It is the best of both worlds. So easy to infuse, the ingredients are simply stirred into the butters. You can make the bars stronger by using more cannabutter in place of the regular butter, and vice versa. Not the least bit scary. This election season is scary enough.
This particular infusion was made with the hybrid Cherry Pie — potent yet relaxing. The fruity strain inspired me to try this recipe with a whole other flavor profile.
I left out the candy corn and added flavors to each color. The yellow was flavored with pineapple extract, the orange with mango and the white center with a hint of coconut. I thought it was quite clever — and it gave me an excuse to eat lots more while I experimented.
Candy Corn Cannabutter Crisped Rice Treats
Yield: 8 servings
7 tablespoons butter
3 tablespoons cannabutter
¾ cup candy corn
12-14 cups mini marshmallows
10-11 cups crisped rice cereal
Yellow and orange food coloring
1. Butter or spray a 9-inch round cake pan to prevent sticking.
2. Make the yellow outer ring: In a medium skillet, melt 3 tablespoons of regular butter and 1 tablespoon cannabutter. Add ¼-cup candy corn and cook slowly, until melted. Add 5 cups of marshmallows and allow to melt, stirring occasionally. Add a couple of drops of yellow food coloring, until desired color is reached. Stir in about 5 cups of cereal and mix well. When cool enough to handle, shape the yellow cereal into a ring inside the cake pan. Press to make even. Rinse the skillet before making the next ring.
3. The orange ring: Melt 2 tablespoons of regular butter and 1 tablespoon cannabutter. Add ¼-cup candy corn and cook slowly until melted. Add 4 cups of marshmallows and allow to melt, stirring occasionally. Add a couple of drops of orange food coloring, until desired color. Stir in about 3 cups of cereal and mix well. When cool enough to handle, shape the orange cereal into the next ring within the cake pan. Press to make even. Rinse the skillet again.
4. The white center: Melt 2 tablespoons of regular butter and 1 tablespoon cannabutter. Add ¼-cup of candy corn and cook slowly until melted. Add 3 cups of marshmallows and allow to melt. Stir in about 3 cups of cereal and mix well. When cool enough to handle, press into the center of the pan. Allow to set for at least an hour before slicing.
5. After slicing, press the triangles so that the edges are slightly rounded, lending to the authenticity of this remarkable creation (if I do say so myself).