Make Canna-Infused Turmeric Ginger-Spiced Nuts for Holidays
Your house will smell amazing when these cannabis-infused nuts and spices are in the oven, sending notes of delicious goodness through the air. This combination of nuts and spices combines the heart-healthy fats from the nuts and the wondrous health properties of the turmeric and ginger. Feel free to vary the spices to suit your taste, or try my Latin-spiced variation below. Make several batches for yourself or for gifts. 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)
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, it certainly will provide you with a terrific, after 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
Pinch of cayenne pepper
Salt to taste
3 tablespoons (about 45 milliliters) canna-canola oil, canna-coconut oil or cannabutter from recipe.
- Heat oven to 300 degrees F. (about 150 degrees Celsius).
- On a baking sheet with sides, combine all of the ingredients, mixing well to ensure even distribution.
- Bake for 20-25 minutes, stirring occasionally.
- Allow the nuts to cool completely.
- Store in an airtight container. They will stay fresh from four to six weeks, but these tend to disappear much faster.
If you want to try a different 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 same procedure as in my cannabutter recipe, but use an equivalent amount of canola oil.
Need more help? Don’t forget to decarboxylate your cannabis for the cannabutter or canna-canola oil. For the infused cannabis oil, I provide illustrated instructions on my website, LaurieAndMaryJane.com.
If it’s your first time consuming a marijuana-infused edible, a good dosing guideline is to go low and go slow. Start with a low quantity of THC and wait for your body to digest the food. Don’t overconsume an edible, and depending on how your body experiences the THC’s effects, increase the THC concentration in the future.
Banner image: Make mixed nuts infused with cannabutter or canna-oil and seasoned with Indian or Latin spices. (Featured image by Bruce Wolf)