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Cannabutter
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Cannabutter

The power of Cannabutter lies in its ability to convert virtually any dish into a cannabis-infused delight. You don't need to be a culinary genius or a cannabis savant to master this recipe. The key elements are patience, orderliness, a trustworthy recipe, and some grasp of dosage. This method also allows for the creation of cannabis-enhanced chili crisps or elevated coconut oil.

Equipment

  • Parchment paper
  • Glass baking dish or sheet pan
  • Hand grinder or scissors
  • Medium saucepan
  • Wooden spoon
  • Thermometer
  • Cheesecloth and/or mesh strainger

Ingredients

Decarboxylation

  • ½ oz cannabis flower

Cannabutter Stovetop Infusion

  • 1 ½ c water
  • 8 oz clarified butter, unsalted butter, or oil
  • ½ oz decarboxylated cannabis

Instructions

Decarboxylation

  • Set your oven to preheat at 220°F.
  • Gently separate the buds into large chunks and spread them out evenly on a baking sheet lined with parchment paper. Bake for 20 minutes for aged or lower-grade cannabis, 45 minutes for cured, high-quality cannabis, or over an hour for recently harvested and damp cannabis.
  • Regularly check and stir your cannabis every 10 minutes during baking to prevent burning. Once it changes color from a vibrant green to a deep, earthy green-brown, it is fully decarboxylated.
  • Allow your decarbed weed to cool before grinding it to the ideal consistency for rolling a joint - fine but not overly so. Too fine a grind can seep through cheesecloth, clouding your butter. Your aim is for a clear, clean Cannabutter.

Cannabutter Stovetop Infusion

  • In a medium saucepan on a very low heat setting, combine water and butter or oil.
  • If using butter, allow it to melt before adding the ground, decarboxylated cannabis. Mix well with a wooden spoon and cover with a lid.
  • Gently simmer for 4 hours, stirring occasionally to ensure the butter isn't burning. If you have a kitchen thermometer, keep the temperature under 180°F.
  • After 4 hours, strain the mixture into a container using cheesecloth or a mesh strainer. Allow the butter to cool to room temperature before using or storing it. It can be stored in an airtight container in the fridge or freezer for up to six months.