Make Canna-infused Turmeric Ginger Spice Nuts for Holidays
Your home will smell amazing when these cannabis-infused nuts and spices are in the oven and send notes of delicious goodness through the air. This combination of nuts and spices combines the heart-healthy fats of nuts and the wonderful health properties of turmeric and ginger. You can vary the spices to your taste or try my Latin spiced variety below. Make several batches for yourself or for gifts. They are well preserved when properly stored in hermetically sealed containers.
My company, Laurie and Mary Jane, won the 2015 Dope Cup First Prize for our savory nuts. This version with spices from India is also a crowd puller. And if you are not interested in consuming the recipe, you will surely get a great snack after the pre-roll snack.
- 1 cup (about 100-150 grams) pecan halves
- 1 cup (about 100-150 grams) whole cashew nuts
- 1 cup (about 100-150 grams) walnut halves
- ½ cup (about 50-75 grams) whole almonds
- ¼ cup (about 25-50 grams) brown sugar
- 1 tablespoon (about 15 grams) turmeric
- 1 teaspoon (about 5 grams) ground ginger
- ½ teaspoon (about 2 ½ grams) ground cardamom
- Pinch of cayenne
- salt to taste
- 3 tablespoons (about 45 milliliters) of Canna Canola oil, canna coconut oil or cannabutter by prescription.
- Preheat the oven to 150 degrees Celsius.
- On a baking sheet with sides, mix all ingredients well to ensure an even distribution.
- Bake for 20-25 minutes, stirring occasionally.
- Allow the nuts to cool completely.
- Store in an airtight container. They stay fresh for four to six weeks, but usually disappear much faster.
If you want to try another flavor profile, take the Latin route:
- 2 tablespoons (about 30 grams) of chilli powder
- 1 tablespoon (about 15 milliliters) of honey
- 2 teaspoons (about 10 grams) of cumin
- 1 teaspoon (about 5 grams) smoked paprika
- salt to taste
To make your own Canna Canola oil, proceed as described in my cannabis recipe, but use an appropriate amount of canola oil.
Need more help? Do not forget to decarboxylate your cannabis cannabis or Canna Canola oil. For the infused cannabis oil, I provide an illustrated tutorial on my website, LaurieAndMaryJane.com.
If you are taking a marijuana-enriched meal for the first time, it's a good dosing policy to go slowly. Start with a small amount of THC and wait for your body to digest the food. Do not eat an edible product and increase the THC concentration in the future, depending on how your body perceives THC effects.
Laurie Wolf is a leader in the dining community and an award winning culinary entrepreneur. She recently published four cannabis cookbooks and developed recipes for publications such as "The Cannabist", "Cannabis Now", "Dope Magazine", "Culture", "Oregon Leaf", "High Times", "The Oregonian" and soon "San Francisco Chronicle ". From soup to nuts, Laurie offers a wide range of cannabis-enriched prescription options as well as in-depth techniques for infusions at home.