Psychedelicatessen: Hashew Hemp Brittle

“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”

When Cannabis Cup contest entries contain some type of mystical, non-physical ingredient, it gets my attention. Years ago, a superfood-packed hexagonal energy bar type product listed “crystal energy” as an ingredient, and I haven’t seen it again since… Until recently. Whether or not you put any stock in New Age philosophies, it’s nice to imagine a devoted hippie meditating over the water used to make your food and infusing it with crystalline healing powers. Nick Coburn is just such a hippie.

After teaming up with Trichome Heavy Extracts for the Denver Cannabis Cup, Nick, 23,  and his company Sacred Sweets created an Orange Creamsicle pop “charged with carnelian gemstones” and containing pure ice water hash. This mystically delicious product took a third place prize, since judges loved its flavor, originality and soothing effect.

“A majority of hash used in edibles today would never get smoked if they were in raw form in front of you, so why should you be subject to eating it?” Coburn asked. “You should eat what you smoke.”

And so Sacred Sweets has committed to using only the highest-grade hash to create their healing edibles.

“I think water hash benefits the body with a greater profile of cannabinoids,” Coburn said.

By charging their water with the gemstones under the moonlight, Coburn believes he is providing spiritual healing along with physical relief.

“Different gemstones reflect different wavelengths of energy,” the company’s website helpfully explains, “and certain gemstones correspond to the seven main chakras in the body.”

By using gemstone energy, you can unlock the true power of your energetic being. Coburn charges his water by adding it to a mason jar with the chosen stone—maybe an amethyst, carnelian or citrine—and exposing it to the light of the full moon. The charged water is then filtered and tested to ensure its purity before being combined with premium ice hash and made into edible medicine.

“Some people look at me like I’ve got three heads when I explain the metaphysical aspect of healing with gemstones,” Coburn laughed. “But it only really works if you believe in it.”

Coburn also embraces sacred geometry, choosing a merkaba symbol as his company logo. This combination of two tetrahedrons is “the foundation of all shapes,” Coburn explained, adding that he created his gummy edibles in a merkaba mold. Engaging in a merkaba meditation every day, envisioning different light spectrums and breathing deeply, allows Coburn to ground himself and access higher consciousness, inner strength and support.

As Sacred Sweets prepares to enter Colorado retail stores with their gemstone-charged ice hash confections, Coburn hopes he can effect change and encourage other companies to use high-grade hash in their creations as well.

“I want to create a greater quality of edible,” he said.

Much easier than creating a creamsicle, Nick’s amazing Hashew Brittle uses high-quality ice hash, cashews and hempseed (along with heaping helpings of butter and sugar) to create a sinfully sacred sweet. This recipe is great for when you need to whip up a fun dessert quickly, as it only takes about 30 minutes to complete all the active steps. The cashews turn a deep mahogany color as they cook with the sugar, resulting in a deeply flavorful, caramelicious brittle candy.

Sacred Sweets Hashew Hemp Brittle


7 oz unsalted butter
1/2  – 1 tsp ice water hash or kief, unpressed and crumbly
10 oz granulated sugar
2 tbsp organic light corn syrup
1/4 tsp salt
1/2 tsp vanilla extract
12 oz cashews
1/2 cup hulled hempseeds

Equipment: Candy thermometer or laser thermometer

Line a baking sheet with parchment paper. Melt the butter in a quart sized pan on low heat. If your kief or hash has NOT been decarboxylated (activated), please add to the butter when melted and raise the heat to keep at 250ºF for 20 minutes.

Add sugar, followed by corn syrup, salt and vanilla extract to the hashy melted butter, and mix well. When the temperature reaches 280ºF, add the cashews and keep stirring constantly to homogenize the mixture. (If your hash has been activated PRIOR to the recipe, add it now.) Raise your heat slightly, and keep stirring, otherwise the nuts will burn easily.

Once temperature reaches 310ºF, remove from heat, still stirring. Pour onto parchment lined baking sheet and spread even with silicone spatula. Let cool about an hour or put in the fridge to speed it up, if you can’t wait! If brittle is “buttery” after drying, dab the top with some paper towels and enjoy!

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