As far as cannabis-infused recipes go, canna butter is right up there as one of the quickest, easiest, and most approachable. And since all good edible things start with butter, this recipe is your secret weapon for making all sorts of cannabis-infused baked goods, no bake bites, or simply to slather on top of bread, biscuits, or any other carby vehicle where butter is usually employed to make things better.
This recipe comes to us care of Meg Sanders, CEO of Canna Provisions, a Massachusetts dispensary voted #1 by the readers of Chronogram with locations in Lee and Holyoke. Follow along in this video, where Meg takes us through the recipe step by step, then make your own using the recipe below.
Directions
Melt the butter using your desired method (microwave or a pot). Be sure to keep the butter under 200 degrees to avoid burning the butter or degrading the THC too much. When heated to the point of degradation, THC turns into another fantastic cannabinoid, CBN, which is used for sedation and sleep—but it’s no longer THC.
Then, just add your distillate to the melted butter. Distillates are dense, gooey, and thick, so Meg says the best way to loosen it up is to heat the syringe in a bit of hot water, which helps the THC distillate flow out of the container easier. It will still require a little pushing though.
Using a whisk or spatula, blend the melted butter and distillate well to evenly incorporate the distillate and avoid any “high spots.” When fully blended, every tablespoon of butter will have approximately 10mg of THC for proper dosing when cooking or finishing with your brand new canna butter. You can substitute some of the butter a recipe calls for with the infused butter, but be sure to start low and slow with your dosing.
Store the finished canna butter in an airtight container in the fridge and make sure you clearly label that baby to avoid any mishaps!