Easy Almond Torrone With Weed
It’s a delicious nougat confection that is typically eaten at Christmas, and takes VERY little time! We’re making Easy Almond Torrone with Weed.
You’ll need a little patience when it comes to Torrone – because it’s mostly standing and stirring.
What Is Torrone?
Torrone is a yummy nougat confection, normally made using honey, sugar, and egg white.
You make this dessert with toasted almonds and it’s great as a gift, or to nibble on all on your own!
Torrone is said to have originated in Italy, and when it comes to decadent sweets, Italians know best!
We’re taking a page out of Martha Stewarts cookbook today, and we’re certain the Snoop would love it too.
How Do I Make Cannabutter?
This recipe calls for delicious Cannabutter! If you haven’t made it before don’t sweat it.
Once you have made a batch you can use it again and again for so many yummy edible recipes!
Servings: 1 Cup
- 1/4 to 1/2 Ounce Cannabis
- 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
Easy Almond Torrone With Weed
Time to get baking!
I love making this at home, and then packing it up in cute little Christmas boxes and tins.
It makes a perfect Christmas gift, and tastes amazing.
- 2 Large Egg Whites Room Temp
- 3/4 cup Corn Syrup
- 1/2 cup Sugar Granualted
- 1 1/2 cup Light Corn Syrup
- 1 1/2 cup Sugar
- 1/2 stick Cannabutter melted
- 1 tsp Vanilla Extract Pure
- 1/4 tsp Himalayan Salt
- 3 1/2 cups Raw Almonds, Skin on
- 1 non stick cooking spray
Begin by making the “mazetta”: Using your electric mixer, beat egg whites until stiff; then set aside.
In your saucepan, combine corn syrup, 1/4 cup water, and sugar. Use candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes.
Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees for about 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into the egg whites that you set aside. Continue beating for 3 to 4 minutes until syrup is incorporated.
Next, spray an 8-inch square baking pan with non-stick cooking spray and set aside.
In your saucepan, again, combine corn syrup and sugar. Use your candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes.
Over medium-high heat, cook to 280 degrees (soft-crack stage), about 12 to 15 minutes, without stirring. If the heat is too high, it can boil over, so you have to stay and watch.
Remove from heat; let stand for 2 minutes. Pour your syrup over the mazetta. Working QUICKLY, stir with a wooden spoon until almost smooth. Then stir in cannabutter, vanilla, and Himalayan salt. Mix until cannabutter is incorporated. Then as an almost final step, stir in the almonds.
Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
Spray a large cutting board generously with non stick spray. Unmold nougat from pan ontoyour cutting board. Cut the nougat into chunks. Wrap each piece in parchment paper and seal tight! ENJOY!