New Year’s Eve can be so anticlimactic: Everything’s crowded, everyone gets
too drunk, and the fun doesn’t last much past midnight if you’ve been pounding
drinks since the sun went down. Switch gears this New Year’s and make a
resolution to get more ganja into your life! Cook Ashley Boudreaux was inspired
by her grandma to make a cannabis-infused praline that lights up the night
without sending you home early. Since it’s a big party night, this recipe uses
a stronger dose of cannabutter than usual, so consider handing out the pralines
one at a time to your friends about ninety minutes before midnight. When the
big moment arrives, everyone will want to kiss the cook! And that’s when you
give them another praline …
INGRIDIENTS:
½ ounce medium-grade ganja, trimmed and cleaned
½ cup (1 stick) salted butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 cups pecans
½ cup evaporated milk
METHOD:
1. In a double boiler over low heat, cook the ganja, butter, and 1 tablespoons
water for 1½ hour. With a metal fine-mesh strainer, strain the butter into a
cast-iron pot.
2. Add the sugars, pecans, and milk and cook over medium-low heat, stirring
constantly with a long-handled wooden spoon, until you reach the softball stage
240°F on a candy thermometer. At precisely 240°F, remove the pot from the heat.
Keep stirring until the mixture starts to thicken. Spoon it in tablespoons
quickly onto wax paper and let it harden. Store individually wrapped in wax
paper.
Note: This recipe doesn’t
scale up. Do not attempt to make larger batches; the texture won’t stay
consistent.