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.