Learn how to make cannabutter the correct way, and enjoy properly activated pot-infused foods with minimal effort. It’s important to make sure the cannabis is fully decarboxylated, meaning a chemical reaction has occurred due to the action of time and temperature, converting THC acid, which isn’t psychoactive, into good ol’ THC, which certainly is psychoactive. There’s a lot of legend and lore about how to correctly decarboxylate cannabis, involving quickly frying your cannabis at 293º for seven minutes, or simmering for up to 8 hours at very low temperatures, but it doesn’t have to be complicated. Follow these instructions from The Official HIGH TIMES Cannabis Cookbook, and as long as the plant material reaches 250ºF for an hour, you will have very potent and tasty pot foods.

Simple Cannabudder
An easy, quick way to infuse cannabis into butter on your stovetop. Be sure to use salted butter since it has a higher smoke point, and don't leave your saucepan unattended! You can make this cannabudder relatively quickly, and use it in any recipe.

1 stick salted butter
¼ ounce of cannabis buds, finely ground

Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter and smash it against the strainer to squeeze out every drop of butter available. When you're done, discard the plant matter. Use your cannabudder immediately, or refrigerate or freeze until it is time to use. Be sure to remove all plant matter, otherwise it can get moldy if stored in the fridge for a while. You can easily scale this recipe up for larger batches of cannabudder. One pound of butter (4 sticks) can absorb a whole ounce of cannabis, but you may want to simmer for up to 60 minutes.

For medical patients, I would recommend using two ounces of cannabis for each pound of butter, effectively making a double-strength Cannabudder.

Drizzle this cannabudder over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes.

Long-Simmered Cannabudder

This popular method of water extraction is an easy way to make large batches of butter.
Since THC only binds to fat, combining the butter, marijuana and water will not dilute the potency. You can also use plant material that has not been finely ground, such as whole leaves and stems. After the extraction has occurred, simply skim the butter off the top! You will need two large stock pots.


1 ounce of cannabis, dried, or 2 ounces of trimmed leaf
1 lb. unsalted butter

Use a large stock or soup pot, filling it halfway with water. Add the cannabis or leaves and bring to a boil. Reduce heat and simmer for an hour. Add your butter, and return pot to a simmer, stirring occasionally. Simmer for another hour. Cover the pot, remove from heat and allow to cool. To increase potency, repeat this process twice more, simmering for an hour and then cooling again. After you have completed the third simmering session, prepare for straining while the mixture is still hot. Position your metal strainer over the second stockpot, and carefully pour the water, butter and marijuana mixture through the strainer. This is easiest to do in the sink. The strainer will catch all the plant matter, so use the back of a large spoon to push the marijuana against the mesh and squeeze out all the butter. Compost the plant matter, or discard it.

Onto the chilling process. This will separate the cannabudder from the water. Use a large glass bowl or pot that will fit in your refrigerator. Pour the cannabudder-and-water mixture inside the pot and cool for 24 hours. The cannabudder will rise to the top and solidify.

The next day, return to separate the cannabudder. Cut a chunk out of the top layer and remove it from the cold water. Repeat until you have all the budder drying on paper towels. Scrape off budder that seems too mushy and save it for a recipe where the excess water isn't a problem, like gooey brownies.

Now, melt the chunks of cannabudder over low heat in a large saute pan. Once the budder is liquid, pour it into your storage containers. Reusable glass jars are great, especially if you measure one cup of cannabudder into each jar. This assures you of a consistent, easy-to-use supply.

The same basic method of extraction works for coconut oil as well.