How To Make The Dankest Cannabutter For DIY Edibles

How do you make cannabutter?

There’s no official survey out there, but if you were to guess what percentage of weed enthusiasts have – early on in their careers – sprinkled flower on top of pizza or brownies and straight up chomped on some dry weed, that number is probably pretty high. But here’s the thing: You only make that mistake once. Because eating dried cannabis flower doesn’t get you high.

True story, bro & bro-ettes. In order for an edible to get you high, it must contain decarboxylated cannabis. Raw weed contains carboxylic acid, and when it’s exposed to light and heat (so, when you smoke it or it goes through the extraction process), the carboxylic acid detaches and the THC can do its thing. Hence the term “decarboxylated,” or “decarbed” if you’re hip to the lingo. But if you don’t do anything to it and try to simply consume dried flower in its natural state, that carboxylic acid will 100% harsh your vibe before you even start vibing. 

How do you decarb weed?

So, how does one go about decarbing weed in one’s home kitchen, and then proceed to make some cannabutter that can be used for all sorts of confections and culinary delights? It’s easier than you might think. 

Here’s what you’ll need:

  • ½ ounce of flower
  • A grinder (scissors will work in a pinch)
  • A baking sheet or large glass baking dish
  • 8 oz. butter (so, 2 sticks)
  • Cheesecloth or fine metal strainer
If you need any extra help, check out our post dedicated to teaching you how to decarb weed.

Part 1: Decarb the Weed

  1. Preheat your oven to 225-275 degrees fahrenheit.
  2. Break up or grind your weed the same way you would for rolling a joint (so, pretty fine, but not so fine it can slip through the weave of a cheesecloth).
  3. Spread your weed out in an even layer on a baking sheet or glass dish.
  4. If your weed is a little older and on the drier side, bake it for 20 minutes. If your weed is newer and there’s still some moistness to it, go for 45 minutes. Check in and rotate the weed every 10 minutes to ensure it’s baking evenly. Once it turns a darker, more reddish-brownish green, it’s good to go.

Part 2: Make the Cannabutter

  1. Melt your butter in a saucepan.
  2. Once it’s completely melted, add your decarbed cannabis and mix well.
  3. Turn the flame down to low and let butter mixture simmer for 3-4 hours, stirring occasionally. Be careful never let the mixture come to a boil.
  4. Allow the mixture to cool slightly, then strain it through your cheesecloth or metal strainer into your preferred container (we love a good ol’ mason jar).
  5. Let the butter cool to room temperature. Use it or store it in a well-sealed container for up to six months in the fridge or freezer.

Heads up: The strength of your cannabutter will depend on the flower you use; taste test a ¼ teaspoon and then wait an hour to gauge how much you want to incorporate into whatever you’re going to bake or cook. 

Go get it, Chef Boyarweed.

Edit: An original version of this post suggested decarbing at 425 degrees, which is too high. Don’t want anybody crying over burnt weed.


Doug loves smoking weed almost as much as he loves writing blog posts at Emjay.

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