The most common means to introduce THC into edibles is cannabutter. It preserves THC’s magic and beautifully integrates it into a dish. I recommend making a large batch, as the process is slow, and I’ve yet to find myself throwing away cannabutter (you’ll find good use for it). Cook with it, bake with it, add it to pastas, or drizzle it on popcorn—whatever you do, you’re sure to enjoy.
Canna Recipes | Vegeterian
½ oz (14g) good-quality strain, finely crushed and decarboxylated (hyperlink)
1 cup unsalted butter
1 cup water
- In a pot over low heat, combine the butter and water. Simmer until the butter melts completely (the water prevents the butter from burning).
- Once the butter has fully melted, add the ground, decarboxylated cannabis and stir gently. Cover and simmer, stirring every 30 minutes, for 6 hours (check periodically to make sure the butter doesn’t reach a boil). Remove from the heat and set aside to cool for 15 minutes.
- Line a sieve with cheesecloth and place it over a glass bowl. Strain the butter into the bowl, pushing down on the mixture with the back of a spoon in order to squeeze out every drop of the butter. Discard the contents of the cheesecloth.
- Cover the mixture and place it in the refrigerator for at least 1 hour so it can harden. The butter will separate from the water; using a fork or a spatula, remove the butter and discard the water.
- Transfer the butter to a well-marked storage dish and keep it in the fridge for several weeks or in the freezer for up to 6 months.
Potency: If you’re using a 15% THC strain this recipe yields approximately 1680mg of THC. See how to calculate potency.