Make Hash Toffee in 15 Steps

There’s nothing like eating an edible at the perfect dosage, without being able to taste any of the “medication”.  But, since I have yet to see crunchy, medicated, English toffee on dispensary shelves, I made my own recipe, and I’m here to share it with you.

Can’t watch the video right now?  Don’t worry!  The entire recipe is written out for you below, complete with pictures for every step.

INGREDIENTS

*Makes 32 servings (each possibly containing around 150mg of total cannabinoids, NOT just THC)

For Cannabutter:

  • 5.5 Grams of Hash (Scissor, Finger, Bubble… it doesn’t matter)
  • 1/2 a Pound of Salted Butter
  • 20 Ounces of Water

For English Toffee:

  • 2 Cups of Brown Sugar
  • 6 Tablespoons of Regular Salted Butter
  • 14 Tablespoons of Cannabutter (see above)
  • 1 1/2 Cups of Crushed Nuts (Pecans, Almonds, or Walnuts are good choices)
  • 1 1/2 Cups of Chocolate Chips (or whatever other flavor of chips or morsels you want to use)

Weight Out Hash
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This isn’t really a step, but make sure to weigh out your hash first, on an accurate scale, so that your edibles will be as potent as you want them to be.

Preheat Oven
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Step 1: You’ll want to preheat your oven at 240 degrees, because you need to activate the THC, and other cannabinoids first, to ensure you actually feel the medication. Plus, this will help reduce the flavor of the medication to almost nothing, and get rid of the chlorophyll.

Flatten Hash
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Step 2: Flatten out your hash with a fork, so that it bakes evenly.

Activate THC
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Step 3: Put your flattened hash on some parchment paper, on top of a cookie sheet, and bake it for 1 hour, at 240 degrees. Don’t worry, your hash cannot burn at this temperature! This is just to activate all the cannabinoids, as I said earlier.

Simmer Cannabutter
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Step 4: Put half a pound of salted butter, 20 ounces of water, and your activated hash into a slow cooker, turn it on low, put the lid on, and let it cook for 19 to 24 hours.

Stir Cannabutter
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Be sure to stir the cannabutter every so often, to evenly distribute the mixture, and to keep anything from sticking to the sides.

Bubbles Are OK
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Don’t worry if you start to see it bubbling along the edges; it’s not going to get hot enough to burn your cannabutter.

Strain Cannabutter
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Step 5: Once your cannabutter has simmered for anywhere from 19 to 24 hours, pour the liquid through cheesecloth, into a round bowl, to strain off all the plant material. And then let it sit for a moment, to drip into the bowl.

Milk Cheesecloth
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Step 6: Once the cannabutter has cooled off a little, pick up the cheesecloth and start “milking” the rest of the cannabutter out of whatever is left in the plant material. You don’t want to lose any of that goodness!

Chill Cannabutter
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Then you can place your liquid goodness in your fridge for anywhere from 8 to 9 hours, so that the cannabutter separates from the water.

Separate Cannabutter
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Step 7: Take your now solid cannabutter and separate it from all the liquid. The liquid is of no real use, so feel free to dump it down the drain.

Melt Cannabutter
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Double boil all of the cannabutter, so that it slowly melts and you can make sure that you have at least 14 tablespoons left.

Heat Toffee
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Step 8: Put 2 cups of brown sugar, 6 tablespoons of salted butter, and 14 tablespoons of cannabutter in a pot, over medium heat, and cook until it reaches 290 degrees.  Be sure to stir the mixture constantly, so it doesn’t burn, but SLOWLY, so that the butter doesn’t separate back into an oil form, once the toffee starts taking shape.

Take Toffee Off Heat
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Step 9: As soon as the toffee mixture reaches 290 degrees, take it off the heat and let it sit for 5 minutes.

Step 10: Once your toffee has cooled a bit, pour it into a parchment paper-lined cookie sheet or cake pan.
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Step 10: Once your toffee has cooled off a bit, pour it into a parchment paper-lined cookie sheet or cake pan.

Spread Nuts
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Step 11: Sprinkle 1 1/2 cups of crushed nuts over top of the toffee, in an even layer, and then tamp it down with a spatula, to even it out and push it into the toffee a little bit.

Spread Melted Chips
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Step 12: Sprinkle an even layer of 1 1/2 cups of chocolate (or other flavor) chips over top of the crushed nuts, and let them sit for a moment, so they start melting. Then, using a spatula, just spread the melted chips out, so that all of the nuts are coated.

Let Toffee Sit
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Then you can let it sit for about 10 minutes, to allow the toffee to harden up a bit.

Score Toffee
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Step 13: Using a pizza cutter and a bit of force, cut lines along the top of the toffee, so that there are score marks for 32 pieces. This will help you break apart your toffee when it’s solid.  You aren’t going to get very deep into the toffee with these cuts, but these indentations should help in the end.

Chill Toffee
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Step 14: Put your toffee in the fridge for around 8 hours, to ensure every piece of your toffee, and chips, have become solid once again.

Cut Toffee
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Step 15: Once solidified, grab the parchment paper to lift the toffee out of your pan/sheet, and place it upside down on your counter. You’ll then want to use your pizza cutter, once again, to cut completely through the toffee. As you go back and forth, back and forth, with a bit of pressure, eventually the toffee will snap right in line with your cut.  Remember to evenly cut it into 32 pieces, for decent-sized chunks of candy, and not too much medication at once.

Enjoy!
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Medicate responsibly and get ready for some crunchy goodness! These were a hit at the dispensary I work at, and I may throw some new recipes your way in the future.

If you have a high tolerance, and/or are a big dude, one of these should give you a super mellow body buzz, take away your pain, and put you in a good mood.  So, start out with one piece, wait an hour or so, and see if you feel how you want to feel.  If not, you can always eat more.  And I’m actually saving up my finger hash (aiming for 13 grams this time) for a soft, caramel recipe, so keep your eyes peeled for that!

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Author: Wookwok

.............Who wouldn't trust an Ewok-sized Wookiee?............. [Facebook] [Instagram] [Tumblr] [YouTube]

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