Will you be celebrating 4/20 next week? If your answer is yes, why not go beyond the brownie with a HIGH holiday feast? Today, we’re kicking off a blog tour in honor of The Official High Times Cannabis Cookbook with a simple cannabutter recipe. Follow along as four blogs bring you one recipe from The Official High Times Cannabis Cookbook each. By Friday, you’ll have a four course menu to share with your stoner circle.
The Official High Times Cannabis Cookbook is a definitive guide to cannabis-infused cooking. Easy, accessible recipes range from appetizers and entrees to stoner sweets and cannabis cocktails and demystify the experience of cooking with grass.
This is an easy, quick way to infuse cannabis into butter on your stove top. Be sure to use salted butter since it has a higher smoke point, and don’t leave your saucepan unattended! You can make this cannabutter relatively quickly, and use it in any of the recipes in this book.
Makes 1/2 cup
1/2 cup (1 stick) salted butter*
1/4 ounce cannabis buds, finely ground
*To make cannamargarine, simply substitute margarine for butter in this recipe
1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently.
2. 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.
3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. One pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.
Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes.
Follow along with our blog tour for giveaways, interviews with the author, and all the recipes you need for your HIGH holiday feast:
Tuesday, April 10: Green Leafy Kale Salad — Norml Stash Blog
Wednesday, April 11: Ganja Gumbo — Toke of the Town
Thursday, April 12: Green Ganja Smashed Potatoes — San Francisco Bay Guardian
Friday, April 13: Pineapple Express Upside-Down Cake — High Times
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