Cannabutter, which may be substituted for conventional butter or oil in many marijuana recipes, is an essential ingredient. You may sprinkle it over hot spaghetti or popcorn, or store big portions in the refrigerator or freezer for later use.
High Times Cannabis Cookbook written by Elise McDonough and the good people of High Times Magazine provided the inspiration for this recipe.
1/2 cup yield
1. In a saucepan, melt the butter over low heat. Stir in the ground buds and cook for 45 minutes on low heat, stirring constantly.
2. Pour the butter into a glass container with a secure lid. Squeeze out every last drop of butter by pressing the back of a spoon against the plant matter and smashing it against the strainer. Remove the plant matter after you’re finished.
3.Don’t leave the cannabutter for too long, or store it in the fridge or freezer until needed. This recipe can easily be scaled up to make bigger batches of canna butter. 1 ounce of cannabis can be absorbed by 1 pound of butter (4 sticks), however you may wish to boil for up to 60 minutes.