One of the most versatile things in cannabis has to be the mighty cannabutter. With this powerful substance, one may create anything from the traditional “special brownie,” to a to-go snack, or an infused dinner that gives Rachael Ray a run for her money.
And it doesn’t even have to be butter! Cannabinoids (like THC) are generally fat-soluble, meaning that they dissolve into fat better than water. Because of this, cannabis edibles can also be made from oils, like olive, canola, or coconut; the last of which is comparably higher in fatty acids and also great for desserts (all three are vegan).
It’s generally not a super easy process, as making it on the stove runs a risk of burning or boiling (which we don’t want, of course, so one must watch it carefully while the infusing happens over several hours). A lower-maintenance solution is the crockpot! You’ll still want to pay attention to your cannabutter, but these handy devices add an awesome element of ease to the process.
How to Make Crockpot Cannabutter
1. First things, first – ingredients. Save your top-shelf flower for smoking, trimmings and lower-quality buds will do just fine here (though potency is, of course, still relevant). You’ll also need to decide if you want to use butter or an oil of some kind. Make sure everything you need is on hand.
2. Turn THCa into THC: Decarboxylation is the magic process that turns the acidic versions of cannabis into their more well-known forms – usually done when we burn flower with a lighter to get smoke. In the case of THC, the one that causes psychoactive effects, you’ll get it by transforming THCa via oven.
Preheat your oven to 245 degrees Fahrenheit, then place cannabis buds on a cookie sheet, using your favorite method to prevent sticking. Put the tray in the oven for 30-40 minutes (older/drier cannabis takes less than fresh), shaking every ten minutes so it heats evenly.
3. Grind that flower. Use a manual or hand grinder to break up the buds. Lovers of vaporizers might be tempted to use a coffee grinder, but resist – we’ll be straining at the end and don’t want plant material in our cannabutter. (It will also lead to a more significant color change if an electric grinder is used.)
4. Crockpot it up. Set your crockpot to low, or about 160 degrees. Make sure that it’s not hotter than 200 degrees, which will increase the risk of burning. Then, add the cannabis and butter or oil, and a little water if you’re concerned about burning. Let sit, stirring occasionally, for about three hours. Once done, allow it to cool, which will separate fats to the top.
5. Strain out the good stuff. If you’ve used butter, you may be able to skip this step if it has solidified at the top. If not, separate fats from plant material by straining with a cheesecloth-lined funnel. Note that squeezing the cheesecloth is not necessary and can lead to more plant material in the final product.
6. Dose carefully. It’s important to test how strong your crockpot cannabutter is before cooking your delicious fare, assuming you’d like to avoid the whole common way-too-high-from-edibles disaster. To gauge its strength, try a half teaspoon or less (depending on your tolerance), and see how you feel in a couple of hours – using more or less to achieve your desired result.
Be sure to cook with portion sizes in mind. it’s important to know what a serving looks like, especially when sharing with friends. A direction of “some pasta” could lead to someone with a big appetite and a low tolerance winding up freaking out in the corner!
Then you’re ready to enjoy. Whether you’re having a cannabis party or a chilled-out evening of “me time,” this crockpot cannabutter recipe will help you cook up some deliciousness.