Skip To Content

Get Totally Baked With Weed-Filled Hamantaschen

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!

Reprinted from “The 420 Gourmet” by JeffThe420Chef. Copyright © 2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.