Whether you’re whipping up a batch of brownies or preparing a five-course menu, cooking with cannabis-infused butter (cannabutter) is an easy and effective way to elevate your meals. Add a few teaspoons to maple syrup and drizzle it over pancakes. Spread it on toast and enjoy it with tea. Sprinkle it on a bowl of popcorn or pasta. Sauté it with fresh vegetables and garlic. Show off your culinary prowess. Sky’s the limit! Just remember, for THC to decarboxylate (change to its psychoactive form), you must heat it at low temperatures over a long period of time. For medical patients, if necessary, use 2 ounces of cannabis for each pound of butter (4 sticks), to double the strength. Also, the butter is only as good as the cannabis you use to make it. Strong bud makes strong butter, so be mindful of the flower’s strength when adding it to your dishes.
Ingredients & Accoutrements
- 1/4 ounce cannabis buds, finely ground (you may also use vaporized cannabis since many devices fail to decarboxylate all the THC)
- 1/2 cup (one stick) salted butter
- 1 Spoon
- 1 Grinder
- 1 Wooden Ladle
- 1 Metal Strainer
- 1 Medium Saucepan
- 1 Glass container (with a fitted lid)
- Melt the butter on low heat in a medium saucepan.
- While stirring, slowly add finely ground up buds to the melted butter.
- Careful not to let the mixture come to a full boil, continue to stir as it simmers on a low heat for 2-3 hours.
- Pour into a glass container.
- Filter out the ground buds using the metal strainer.
- Release the cannabutter by pressing the spoon against the cannabis.
- Use immediately or store in the refrigerator or freezer to enjoy later.