Make Turmeric Nuts for Holidays

Create Canna-Infused Turmeric Ginger-Spiced Nuts for Vacations

Your home will smell amazing if these cannabis-infused spices and nuts are in the oven, sending notes of flavorful goodness through the atmosphere. This combination of spices and nuts combines the heart-healthy fats from the nuts and the wondrous health properties of ginger and the turmeric. Feel free to change the spices to suit your taste, or try my Latin-spiced variation below. Make several batches for gifts or for yourself. They keep well when stored properly in an airtight container.

Turmeric Ginger Spiced Nuts

Laurie Wolf, a Portland, Oregon-based food writer described by The New Yorker magazine as “the Martha Stewart of edibles,” mixes up a tray of mixed nuts roasted with canna-oil. (@Laurieandmaryjane on Instagram)

9-10 servings

My company, Laurie and Mary Jane, won first prize at The Dope Cup in 2015 for our savory nuts. This version, with spices from India, is also quite a crowd pleaser. And, if you are not interested in infusing the recipe, then it will offer you a terrific, following pre-roll snack.

1 cup (about 100-150 grams) pecan halves

1 cup (about 100-150 grams) whole cashews

1 cup (about 100-150 grams) walnut halves

½ cup (about 50-75 grams) whole almonds

¼ cup (about 25-50 grams) brown sugar

1 tablespoon (about 15 grams) turmeric

1 teaspoon (about 5 grams)  ground ginger

½ teaspoon (about 2 ½ grams) ground cardamom

Salt to taste

3 tablespoons (about 45 milliliters)  canna-canola oil, canna-coconut oil or cannabutter from recipe.

Instructions:

  1. Heat oven to 300 degrees F. (about 150 degrees Celsius).
  2. On a baking sheet with sides, combine all of the ingredients, mixing well to ensure even distribution.  
  3. Bake for 20-25 minutes, stirring occasionally.
  4. Store in an airtight container. They’ll stay fresh from four to six weeks, but these have a tendency to disappear faster.

Chef’s Notes:

If you want to try another flavor profile, go the Latin route with:

2 tablespoons (about 30 grams) chili powder

1 tablespoon (about 15 milliliters) honey

2 teaspoons (about 10 grams) cumin

1 teaspoon (about 5 grams) smoked paprika

Salt to taste

To make your own canna-canola oil, follow the exact same procedure as in my cannabutter recipe, however, use an equivalent quantity of canola oil.

Need additional help? Don’t forget to decarboxylate your cannabis for the cannabutter or canna-canola oil. For the infused cannabis oil, I supply illustrated instructions on my website, LaurieAndMaryJane.com.

If it’s your first time swallowing a marijuana-infused edible, a great dosing principle  is to go low and go slow. Begin with a quantity of THC and await your body. Don’t overconsume an edible, and depending on how your body experiences the THC’s effects, increase the THC concentration in the long run.


Banner image: Make mixed nuts infused with cannabutter or canna-oil and seasoned with Indian or Latin spices. (Featured image by Bruce Wolf)

Published at Sun, 18 Nov 2018 17:00:40 +0000

Posted in: News

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