Cannabis-infused butter, or cannabutter, is the foundation of marijuana cookery. It’s made by extracting the psychoactive component of cannabis, THC, and infusing it with butter.
Once you’ve mastered the art of cannabutter-making, you’ll be able to substitute the butter from all of your favorite recipes with cannabutter.
But, before you embark on your cannabutter adventure, we recommend you decarboxylate your cannabis. This will ensure your cannabutter releases the full potential of marijuana’s psychoactive effects.
Raw cannabis contains THC, a component that is not psychoactive, meaning it doesn’t get you high. But, when heated up, cannabis becomes decarboxylated and at this point becomes psychoactive, meaning you get high. The decarboxylation process is simple:
- Preheat the oven to 240 degrees Fahrenheit.
- With your hands, break up the cannabis flowers and buds into smaller pieces.
- Arrange the pieces on a baking sheet.
- Bake the cannabis for 30-40 minutes, stirring every 10 minutes to ensure it cooks evenly.
- When the cannabis is a light to medium brown color and has dried out, remove the baking sheet from the oven and allow the cannabis to cool.
- In a food processor, pulse the cannabis until it is coarsely ground. Make sure you don’t pulse it too much–you don’t want a fine powder.
- Store in an airtight container.
Now that your cannabis has been decarboxylated, it’s time to make the cannabutter. When you’re making cannabutter it’s important to cook it at a low temperature and for a long time. This slow-and-low technique will allow the THC to be fully activated, without burning the herb.
Follow these simple steps and you’ll make the best butter your weed will allow:
- In a medium saucepan, melt the butter on low heat.
- Add the decarboxylated, ground cannabis to the melted butter.
- Simmer the mixture on very low heat for 1- 1 1/2 hours, stirring frequently.
- Once it’s done, strain the butter into a container using a metal strainer to sift out the ground buds.
- Transfer the cannabutter to a container and store the in the fridge or freezer.
You’re set! Now you can start making all of your favorite recipes using your cannabutter. Here are some ideas to jumpstart your marijuana cook book:
Cannabutter Mac N’ Cheese
1/2 pound elbow macaroni noodles
1 teaspoon salt
For the cheese sauce:
5 tablespoons cannabutter
1/2 cup all-purpose flour
3 cups milk
1 cup shredded cheddar cheese (plus a little extra to sprinkle on top)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
- Preheat the oven to 375 degrees Fahrenheit
- Fill a large pot with water and add the salt. Bring the water to a boil, then add the macaroni and cook until desired doneness. Once cooked, drain the water .
- In a small saucepan melt the cannabutter. Add the flour and milk and stir constantly for 5-7 minutes. Once the mixture thickens, add the cheese, salt, paprika and pepper. Add the cooked noodles and stir to combine.
- Pour the mixture into a greased 9X13 baking pan. Sprinkle with remaining cheese and bake for 20-25 minutes. Service immediately. Enjoy.
Peanut Butter Cookies
1 cup peanut butter
3 tablespoons cannabutter
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup sugar
1/2 cup flour
- Preheat the oven to 340 degrees Fahrenheit.
- In a large b, mix together the peanut butter, cannabutter, egg and vanilla.
- In a separate bowl, mix together the brown sugar, sugar and flour.
- Combine the dry ingredients with the wet ingredients and stir well.
- Using your hands, divide the dough into 15 balls and press them down on a baking sheet.
- Bake the cookies for 8-12 minutes, or until slightly golden brown. Allow to cool and set for 10-12 minutes. Enjoy.
Sweet & Salty Granola
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded coconut
1/4 cup maple syrup
1/4 cup coconut oil
3/4 teaspoon salt
2 tablespoons cannabutter
- In a large bowl, combine the oats, nuts and coconut.
- In a separate bowl, combine the maple syrup, coconut oil, salt and cannabutter.
- Combine both mixtures and stir until fully incorporated.
- Pour the mixture onto a parchment paper lined baking sheet.
- Cook for 1 hour, stirring every 15 minutes to prevent burning.
- After 1 hour, the granola will be golden brown. Remove from the oven and allow to cool for 20 minutes. Enjoy.