Step 1

Preheat oven to 245°F. Line baking sheet with parchment paper.

Step 2

Using a precision scale, weigh your marijuana based on your calculations per dose.

Step 3

Place marijuana buds in grinder and grind completely. Remove grounds and spread evenly on baking sheet.

Step 4

Bake for 35 minutes. Be sure to turn on your exhaust hood if you do not want your kitchen to smell like cannabis.

Step 5

Once your marijuana has toasted, in a small saucepan on low heat, melt coconut oil. Mix in ground marijuana. Once melted, turn the heat down to the lowest heat setting possible, place candy thermometer in the oil. Let infuse for 4-6 hours, depending on how much time you have. NB: The optimal infusion temperature is between 180-200°F, however if it goes under or over this temperature, do not worry. Heat up or cool off the butter by turning up or turning off the heat.

Step 6

Once time has passed, pour the infused butter through the fine mesh sieve into the container of choice. Gently press the marijuana left behind using as spatula to ensure all butter has been extracted. Throw away the grounds.

Step 7

Store cannabutter in a sealed airtight container in the fridge for up to 6 months or in the freezer up to one year.