Got the munchies?
Got the munchies?
Cannabis is an extremely versatile plant. Part of that versatility is thanks to its complex and sacred chemistry. One easy way to unlock the powerful effects of cannabis is through baking with cannabutter. Butter that has been infused with cannabis flower, also called “cannabutter”, is a simple do-it yourself way to prepare edibles at home. Cannabutter has many uses in cooking including cookies, sandwiches, desserts, pasta, and more.
*The exact potency of made-at-home cannabutter will depend on many factors and no two batches will be exactly the same. You may want to test your final product by spreading ¼ tsp on some toast and wait 2-3 hours to see how that batch affects you. Use that as a dosage barometer and increase or decrease the amount used in each recipe as desired.
Follow the simple steps below to create your very own batch of cannabutter to use in our top 5 cannabutter recipes.
Preheat the oven to 245 °F Place 10 grams of flower on a parchment-lined oven tray Bake for 40 minutes Rake the flower after 15 minutes to ensure even heating
Coarsely grind baked bud into a slow cooker set to low (under 200°F) Add 1 cup of unsalted butter Agitate the mixture every 15 minutes Cook for 3 hours on low
Allow to cool for a few minutes Strain mixture into jar or container using cheesecloth and funnel Refrigerate and use in the below recipes
Preheat oven to 350 °F
Combine following ingredients in large mixing bowl: 1 cup of peanut butter 4 tbsp of soft cannabutter ½ cup sugar ½ cup brown sugar ½ cup flour ½ tsp salt 1 egg
Line a baking sheet with nonstick pad or parchment paper Use large melon baller to portion out cookies onto baking sheet Use the back of a fork to press down on cookie balls horizontally and vertically to create checkered pattern Bake at 350 °F for about 8 minutes Optional: Sprinkle sea salt over finished cookies as they come out of the oven Cool for 10 minutes
Preheat oven to 375 °F Bring ½ lb of Rotini pasta to boil in large pot of lightly salted water Cook pasta according to instructions on package
In a saucepan melt 5 tbsp cannabutter When cannabutter is fully melted add ½ cup all purpose flour Stir constantly for 5 minutes then add 3 cups lukewarm milk Stir until thickened Add ¼ cup of grated sharp cheddar Add ¼ cup of grated smoked gruyere cheese Add ½ tsp ground black pepper Add ½ tsp ground nutmeg Add 1 tsp salt Add 1 tsp smoked paprika Optional: Add ¼ tsp cayenne pepper
In a casserole dish add cheese sauce to cooked/strained pasta and stir to combine Bake at 375 °F for 30 minutes Sprinkle panko breadcrumbs and a little extra grated cheese on top and broil on high until breadcrumbs are golden brown
De-bone and lightly salt 2.5 lbs of skinless chicken thighs
Let sit for 10 minutes
Blend 2 cups yogurt, 1tbsp ginger/garlic paste, ½ green chili (seeded), 2 tsp garam masala in food processor to create paste
Combine salted chicken in a large ziplock bag with paste in addition to juice from 1 lime
Refrigerate for at least 8 hours
Preheat oven to 400 °F
Bake chicken thighs for 20 minutes
In a bowl, whisk to combine 4 tbsp tomato paste with ¾ cup water, 1 ¼ cup heavy cream, 1 tsp garam masala, 1 tsp salt, juice from ½ lime, ½ tsp cayenne pepper, ¼ tsp ground black pepper
Melt ¼ cup unsalted butter in a large pan
Add the sauce and heat until simmering
Add baked chicken until thoroughly heated
Turn off heat and mix in ¼ cup cannabutter while warm
Pour 2 tbsp olive oil into medium sized sauce-pan over medium high heat (enough to coat bottom of pan)
Pour ½ cup popcorn kernels into pan (enough to just cover bottom)
Use a splatter screen to keep corn from popping out of the pan as it cooks
Oscillate the pan continuously until popping stops
Gently melt 3 tbsp of cannabutter and drizzle over freshly popped popcorn
Preheat oven to 350 °F
Coarsely chop ¼ cup unsalted peanuts
Gently melt 1 cup cannabutter in large saucepan
Remove heat and stir in 2 eggs, 1 cup sugar, 1 tsp vanilla extract
Combine with ⅓ cup cocoa powder, ½ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder
Combine batter with chopped nuts
Pour mixture into parchment lined or greased brownie pan and bake for 30 minutes (Optional: use chocolate chips instead of peanuts)