Get Totally Baked With Weed-Filled Hamantaschen

Forget wine: Eat until you can’t tell the difference between blessed is Mordechi and cursed is Haman. Image by Nikki Casey

By Jeff the 420 Chef March 1, 2017

Elevate your Purim experience with sea salted canna-caramel hamantaschen. Note that to do this right you will need a candy thermometer to make the caramel.

Prep Time: 30 minutes
Cooking time: 18 minutes + 15 minutes for the caramel
Idle time: 3 hours to chill dough + 1 hour to chill pre-baked hamentaschen

Approximate dosage:
10%: 3mg
15%: 4.5mg
20%: 6mg

*Approximate dosage based on infusing 3.5 grams of cannabis into 1 1/3 sticks of butter.

Yields 24 hamantaschen

For the dough
1 stick grass fed butter, softened (I prefer Kerrygold)
½ stick “Light Tasting” Canna-butter, softened
½ cup raw cane sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
½ teaspoon salt

For Canna-Caramel Filling (makes more than you will need. Refrigerate unused portion)
½ stick grass fed butter, salted
½ stick “Light Tasting” canna-butter
1 cup brown sugar
½ cup light corn syrup
½ cup sweetened condensed milk
1 tablespoon pure vanilla extract
½ cup Sweetened condensed milk
1 tablespoon heavy cream
½ teaspoon salt
1 dash cinnamon
Coarse grain sea salt (optional)

1)In a large bowl cream butter, canna-butter, egg, sugar and vanilla.

2)Slowly add in flour and salt and combine to form a shaggy dough.

3)Bring dough together and form into smooth ball. Cover with either wax paper or plastic wrap and refrigerate for 3 hours.

4)While dough is setting make caramel: In a medium sauce pot bring butter, brown sugar, corn syrup and sweetened condensed milk to a boil. Add in Cannabutter at the end and bring to boil. When all is boiling add in heavy cream and stir constantly.

5)Using a candy thermometer bring caramel to 238ºF or to the S (softball) stage on the thermometer.

6)Remove from heat and mix in vanilla, cinnamon and salt. Set aside to cool.

7)Remove dough from refrigerator and roll out on a lightly floured board. Dough should be 1/8” thick.

8)Use the lip of a drinking glass to cut out circles in the dough. Fill each circle with ½ teaspoon of caramel. Pinch dough around caramel in three places to form a triangle, leaving the center open.

9)Place on parchment lined baking pan and refrigerate pre-baked hamantashen for 1 hour.

10)Preheat oven to 340º F

11)Bake hamantashen for 18–20 minutes until lightly brown on the bottom.

12)Let cool for 20 minutes.

13)Sprinkle each with a little sea salt and voíla!! Chag Sameach!

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