New Year’s Eve can be so anti-climatic. 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, 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 90 minutes before midnight. When the big moment arrives, everyone will want to kiss the cook! And that’s when you give them another praline…
1/2 oz. mid-grade ganja, trimmed and cleaned
1 stick salted butter
1 1/2 tablespoons of water
1 cup sugar
1 cup light brown sugar, packed
2 cups pecans
1/2 cup evaporated milk
In a double boiler, cook the ganja, butter and water on low for one hour. Strain the butter into a cast-iron pot. Add all the other ingredients and set on medium-low heat. Constantly stir with a long-handled wooden spoon, until you reach the softball stage—that’s 240º on a candy thermometer. At precisely 240º, remove the pot from the heat. Keep stirring until the mixture starts to thicken. Spoon it quickly onto wax paper and let it harden. Store individually wrapped in foil.
Note: This recipe doesn’t scale up. Do not attempt to make larger batches, the consistency won’t stay consistent.
Recipe from Ashley Boudreaux.