Thanksgiving is usually a time for big family gatherings and an even bigger Thanksgiving spread of food — but due to a global pandemic, things are looking a little different this year.  For better or for worse, people are paring down their guest list, doing Thanksgiving solo, or opting for a much more laidback vibe.

Continue Reading Below
Advertise on Wikileaf

And what could be more laidback than a simple spread of cannabis-infused edibles?  While you scratch your brain trying to find the answer to that question, we’re here to give you a few simple THC-infused recipes that you can absolutely recreate in the comfort of your own home. Best of all?

Edibles are a COVID-friendly alternative to smoking that not only prevents unnecessary harm to your lungs but prevents your neighbors from wondering if that’s a bong cough or a COVID cough. It’s a win-win for everyone. 

Salted Caramel Popcorn

Perfect for binge-watching or snacking throughout your cooking marathon, this salty and sweet snack hits the spot. All you need are a few simple ingredients and some homemade cannabutter.  Ingredients:

  • 1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1-2 tbsp vegetable oil, optional
  • 1 cup butter/cannabutter (this will be a mixture of both butter and cannabutter but the amount of cannabutter is up to your desired dosage)
  • 1 cup light brown sugar
  • 1/3 cup light corn syrup
  • 2 teaspoons coarse sea salt, divided

Instructions:

  1. Preheat oven to 300°F.
  2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  3. If you’re one of the cool kids that have an air popper, use it to pop your kernels and set aside. Otherwise, place a healthy dollop (about 1-2 tablespoons) of vegetable oil into a very deep pot. Turn the heat to medium and place 3 kernels into the pot. Once those kernels pop, you know your oil is hot enough for the rest. Dump in the kernels, place the lid on top of the pot and shake continuously to prevent any kernels from burning. Once the pops slow down, turn off the heat and wait for the popping to stop. Set aside the popped corn kernels. 
  4. In a small saucepan melt butter, brown sugar, corn syrup, and 1 teaspoon sea salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Remove from heat and let it cool for 2 minutes. It needs to stop boiling before you pour it on the popcorn.
  5. Pour caramel mixture over popcorn and gently stir to coat evenly.
  6. Pour popcorn into a lined pan, sprinkle remaining salt on top (1/2 tsp – 1 tsp depending on your personal taste preference), and place in the oven. Bake for 30 minutes, stirring every 10 minutes.
  7. Allow popcorn to cool on a parchment-lined counter. Voila! 

Sweet Potato Bites

Inspired by the classic side dish, sweet potato casserole, this bite-sized version is perfect munchie food. It’s up to you: Pop these bad boys in your mouth one-by-one or gobble them up in an instant.  Ingredients:

  • 2 medium sweet potatoes, peeled and sliced into 1/4" thick rounds
  • 2 tbsp. melted cannabutter or infused coconut oil
  • 1/2 teaspoon maple syrup
  • Sea salt
  • Pinch of cayenne pepper, optional
  • 1 (10-oz.) bag of big marshmallows
  • 1/2 cup pecan halves

Instructions:

  1. Preheat oven to 400°. 
  2. On a large baking sheet, toss sweet potatoes with melted cannabutter or coconut oil and maple syrup and arrange in an even layer. Season with sea salt to your desired level of saltiness and a pinch of cayenne pepper if you’re feeling spicy. 
  3. Bake until tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven and switch oven to broil. 
  4. Top each sweet potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve. Happy munching! 

Happy Hot Cocoa

Using an idea similar to Bulletproof coffee, this hot cocoa recipe will make you extra happy — because weed, duh. Sip on this comforting cup of hot chocolate, and you’ll get all the snuggly feels of being with your loved ones even if you can’t this year.  Note: This recipe calls for both butter and coconut oil. If you have cannabutter but not infused coconut oil, use the cannabutter and regular coconut oil. If you have infused coconut oil but not cannabutter, use the THC coconut oil and regular butter. If you have both, feel free to go crazy and use both. It’s been a tough year.  Ingredients: 

  • ½ cup filtered Water
  • ½ cup almond milk (or milk of your choosing)
  • 2 tablespoons butter or cannabutter (see note above)
  • 1 tablespoon regular coconut oil or infused coconut oil (see note above)
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • A dash cinnamon
  • 1-2 teaspoons honey or sweetener of choice
  • Optional toppings: whipped cream, marshmallows, cinnamon sticks

Instructions:

  1. In a small pot, bring water and almond milk to a boil. If you are using dairy milk, stir constantly so the milk does not scald. 
  2. Remove from heat.
  3. Add the rest of the ingredients into the milk and water.
  4. Pour the mixture into a blender and blend till frothy.
  5. Pour into a festive mug and enjoy.

There you have it! Three simple recipes to get you through a very chill Thanksgiving. No matter how you spend your day, we hope your day is filled with good food, good laughs, and really good weed. Happy Thanksgiving!