Step 1

Preheat the oven to 245ºF (118ºC). Cover the baking sheet with parchment paper and place the loosely broken up cannabis on it. Heat in the oven for 30-40 minutes. Gently mix the buds every 10-15 minutes to expose all sides of the buds. (Older, drier cannabis may require less time.) Tip: You can also set your oven to 300ºF (149ºC) and heat for 10-15 minutes, although the low-and-slow approach is recommended to better preserve cannabinoids and terpenes.

Step 2

Grinders break weed down to the same consistency and will save you time, but you can just as easily break up the weed with your hands. Keep in mind that anything small enough to fit through the mesh strainer or cheesecloth will end up in your finished product, so be careful not to grind the weed into a fine powder.

Step 3

On low heat, melt 1 cup (270ml) of butter in a saucepan, stock pot, double-boiler, or slow cooker. Add 1 cup (270ml) of water, which will help regulate temperature and prevent the butter from scorching.

Step 4

After the butter is fully melted, add in the decarbed cannabis.

Step 5

Simmer on low heat, between 160ºF (71ºC) - 200ºF (93ºC); but don’t exceed 200ºF (93ºC) or you may burn out the cannabinoids. Simmer for 2-3 hours, stirring occasionally. The mixture should never come to a full boil.

Step 6

Place a mesh strainer or cheesecloth over a jar and pour the butter-cannabis mixture through it. Discard the plant material. Tip: Don’t squeeze out every bit of butter—this will add chlorophyll to your cannabutter, giving it a bad plant taste.

Step 7

Place the jar of butter in a fridge, and let it solidify before using, ideally overnight, or a few hours at least. If excess water forms at the bottom of the jar, remove the solid butter with a knife and drain out the water.