Sea Salted Canna-Caramel Hamentashen

Elevate your Purim experience with Jeff’s Sea Salted Canna-Caramel Hamentashen!

Note, to do this right you will need a candy thermometer to make the caramel.

Prep Time: 30 minutes

Cooking time: 18 minutes + 15 minutes for the caramel

Idle time: 3 hours to chill dough + 1 hour to chill pre-baked Hamentashen

Approximate dosage: Number of servings: 24

10%: 3mg

15%: 4.5mg

20%: 6mg

Ingredients

For the dough

-1 stick grass fed butter, softened (I prefer Kerrygold)

- ½ stick “Light Tasting” Canna-butter, softened (recipe on JeffThe420chef.com)

- ½ cup raw cane sugar

- 1 large egg, room temperature

- 2 teaspoons pure vanilla extract

- 1 ½ cups all-purpose flour

- ½ teaspoon salt

For Canna-Caramel Filling (makes more than you will need. Refrigerate unused portion)

- ½ stick grass fed butter, salted

- ½ stick “Light Tasting” canna-butter

- 1 cup brown sugar

- ½ cup light corn syrup

- ½ cup sweetened condensed milk

- 1 Tablespoon pure vanilla extract

- ½ cup Sweetened condensed milk

- 1 Tablespoon heavy cream

- ½ teaspoon salt

- 1 dash cinnamon

- Coarse Grain Sea Salt (optional)

Steps

1. In a large bowl cream butter, canna-butter, egg, sugar and vanilla.

2. Slowly add in flour and salt and combine to form a shaggy dough

3. Bring dough together and form into smooth ball. Cover with either wax paper or plastic

wrap and refrigerate for 3 hours.

4. While dough is setting make caramel

5. In a Medium sauce pot bring butter, brown sugar, corn syrup and sweetened condensed

milk to a boil. Add in Cannabutter at the end and bring to boil.

6. When all is boiling add in heavy cream and stir constantly.

7. Using a candy thermometer bring caramel to 238ºF or to the S (softball) stage on the

thermometer.

8. Remove from heat and mix in vanilla, cinnamon and salt. Set aside to cool.

9. Remove dough from refrigerator and roll out on a lightly floured board. Dough should be

1/8” thick.