If you ask anyone who’s ever made “special brownies” before, they’ll probably tell you that the key to making a great bake is having a good recipe for cannabutter.
Cannabutter, as it’s commonly known, is a butter that’s infused with cannabis. As most stoners can tell you, it’s easy to make and it also is the cornerstone of almost any stoner-friendly edible treat.
Magic Brownies are always fun to make, but the truth is that there’s only so many times you can eat THC-packed brownies before you get sick of chocolate. Unfortunately, if your recipe for cannabutter is anything like ours, this will leave you with plenty of extra cannabutter.
If you have leftovers, you might want to try out these cool ways to use cannabutter for a magical breakfast, lunch, and/or dinner.
Most potheads I know end up craving something meaty or greasy when they smoke up a storm. That’s why one of the most awesome ways to use cannabutter is making a stoner-friendly burger with them.
Cannaburgers are easy to make, and really smell wonderful when they’re ready to serve. This cannaburger recipe gives you burgers that have a nice, savory-spicy kick to them without having you running for a glass of water every five seconds.
Of course, that recipe requires cannabis olive oil instead of cannabutter. So, if you have left over cannabutter, melting it and using it in its place may be a good option to consider.
Creating Cannabutter
Making cannabutter includes heating butter and cannabis together to activate the THC in the cannabis and infuse the butter. Activating the THC with heat is a process known as decarboxylation.
- Grind 1 ounce of high-quality cannabis flower and layer a cookie sheet with the crushed flower.
- Preheat your oven to 245 degrees Fahrenheit, and place the cookie sheet with cannabis into the oven for a half hour, turning the sheet once or twice while it heats to distribute the heat evenly. When you remove the crushed cannabis after a half hour, it will be very dry.
- In a large saucepan, bring 5 cups of water to a boil. With the water boiling, place a pound (four sticks) of butter in the water until it melts completely.
- Place the cannabis in the water and butter mixture, mix the solution, and set it on low so it slightly simmers. The cannabis should remain slightly above the bottom of the pan, not on the bottom. Cook for 2½ to 3 hours. The top of the mix should appear glossy and have a thick consistency. Remove the pan from the heat.
- Use a large, heatproof bowl, and place a double layer of cheesecloth over the top, securing it with tape or twine.
- Slowly strain the marijuana mixture through the cheesecloth and into the bowl, When the pan is empty, remove the twine or tape and lift the cheesecloth supporting all four corners. Squeeze out any butter that remains. Allow the butter mixture to cool.
- Place the butter mixture in a refrigerator until thoroughly cooled. The infused butter will rise to a solid top layer. Run a sharp knife around the perimeter of the butter and lift it from the bowl. Remove any remaining water from it.
- Your cannabutter is complete! Place it in the refrigerator for later use.
(You can make half this amount by using half of the ingredient ratios mentioned.)
Savory Cannabutter Recipes
Although cannabis edibles often feature sweet dessert items, an increasing number of great recipes are being created to produce tasty savory dishes as well.
Bacon Blue Cheese Dip
Ingredients
- 4 tablespoons softened cannabutter
- 2 tablespoons softened unsalted butter
- 3 teaspoon minced garlic
- 16 ounces softened cream cheese
- ½ cup heavy cream
- 6 ounces blue cheese crumbles
- 5 slices bacon, cooked and crumbled
- ¼ cup chopped chives, divided
- ¼ cup chopped pecans, divided
- 1 French bread baguette
Instructions
- Preheat oven to 350 degrees (F).
- In a cast iron skillet over medium heat, melt the unsalted butter and swirl melted butter in the pan to coat the edges. Add garlic and cook on low until lightly golden. Remove from heat.
- Pour garlic and melted butter into an electric mixing bowl (mixer should be fitted with a paddle attachment). Add cream cheese and mix on low until smooth. Slowly add heavy cream, mixing until combined.
- Add blue cheese crumbles, bacon, 2 tablespoons chopped chives, and 2 tablespoons chopped pecans to the mixture. Spread mixture on the bottom of a buttered cast-iron pan.
- Place the dip in a preheated oven, and bake for 20 minutes until bubbly. Allow to cool slightly. Top with remaining chives and pecans. Serve the warm dip with cannabuttered baguette slices (see below).
Cannabuttered Baguette Slices
- Cut baguette into rounds and place on a parchment paper-lined baking sheet.
- Toast at 350 degrees Fahrenheit until golden brown, about 10 minutes or less.
- Liberally spread each baguette round with cannabutter and return to the oven very briefly until melted. Remove baguette rounds from the oven and enjoy with blue cheese dip.
Macaroni & Cheese
Ingredients
- 1 pound elbow macaroni
- ½ cup cannabutter
- ½ cup flour
- 1 teaspoon salt
- Black pepper to taste
- 4½ cups whole milk, separated
- 4½ cups shredded extra-sharp cheddar cheese
Instructions
- Boil a large pot of lightly salted water. Add elbow macaroni, stirring occasionally until cooked al dente (about 8 minutes). Drain.
- Melt cannabutter in a saucepan over low heat.
- Stir in flour, salt, and pepper until smooth (about 5 minutes).
- Slowly pour milk into butter-flour mixture, stirring continuously until mixture is smooth and bubbling (about 5 minutes).
- Add 4 cups cheddar cheese to milk mixture and stir until cheese is melted (about 2 to 4 minutes).
- Fold macaroni into cheese sauce until thoroughly mixed.
- Sprinkle remaining cheddar cheese on top of hot macaroni and cheese
Butternut Squash Soup
Ingredients
- 3 tablespoons cannabutter
- 1 tablespoon olive oil
- 1½ cups chopped yellow onion
- ½ tsp salt
- ¼ tsp black pepper
- 3-pound butternut squash, peeled
- ¼ tsp ground cinnamon
- 6 cups chicken stock
- Heavy cream (optional, to drizzle on top for garnish)
Instructions
- Cut the squash into cubes, toss in a bowl with the olive oil, salt and pepper to coat. Place squash on a cookie sheet lined with parchment paper and roast in a preheated 350-degree (F) oven for a half hour or until the squash is golden and caramelized. Place squash cubes in a bowl and set aside.
- Melt the cannabutter in a soup pot over low heat, then add the onion, salt, and pepper, and heat on low-to-medium heat for 10 minutes, stirring frequently so the butter doesn’t burn.
- Add the roasted squash cubes and cinnamon. Stir for a couple of minutes.
- Add the chicken stock, bring to a low boil over medium heat, then reduce to a simmer for 2 minutes.
- Puree the soup with an immersion blender (you can also cool the soup slightly and puree in a blender in batches).
- Taste, and adjust the seasonings to personal preference.
- Drizzle a small amount of heavy cream on top and serve.