Everyone loves to a puff on a well-rolled joint, but these days cannabis lovers are working with weed in new and creative ways. One of these is the seemingly endless stream of delicious edibles coming out of the dispensaries. Cannabis edibles are taking over the industry, but are so easy to make at home; you’d be foolish not to. Baking with weed requires a single no-experience-needed technique. What is this secret technique to a deliciously potent baked good? The slow cooker.
A slow cooker (also called a crock pot) is an old-fashioned kitchen appliance long used by mothers everywhere. In the upcoming age of cannabis cooking, the slow cooker has now been repurposed by cannabis enthusiasts for edible production. The slow cooker method is so simple, it’s almost impossible to mess up. It’s the easiest way to make the essential ingredient to all cannabis cooking – cannabutter and cannabis oil.
Once you have mastered the craft of slow cooker cannabis butter production, you’ll have the basis for all future baked goods. Cannabutter and oils keep for weeks in the refrigerator, so why not cook up a big batch of crock pot cannabutter and get started on that cannabis cupcake or creamy THC filled caramel sauce?
Below is a detailed recipe for making cannabutter in a slow cooker. It includes important information like: what tools you’ll need as well as how long to cook cannabutter in a crockpot.
What You Need to Get Started
Slow cooker \ crock pot
Cheesecloth, filter, or micron bag
Large kitchen spoon
Oven safe baking dish
2 Cups Butter (oil or coconut oil works as well)
¼ oz Cannabis flower (or ½ oz of shake, leaves, etc.)
1 tbsp Sunflower lecithin (an emulsifier)
Step 1: Decarb the Cannabis
- Before getting to the slow cooker, you’ll want to decarb your cannabis flower in the oven. Decarbing is the process of exposing the plant to heat, to transform the fresh cannabinoids into those we all know and low – THC and CBD. If you don’t decarb first, you won’t get the full effects later.
- Finely grind the cannabis and spread evenly in an oven-safe baking dish. Cover with a lid or tin foil and place in the oven set to 255 degrees. Set the timer for 45 minutes. Remove from the oven.
- The product should smell quite strong, and look a little browner than it was when it went into the oven.
Step 2: Prepare the Slow Cooker
- Set the slow cooker to the highest temperature setting.
- Add the butter and sunflower lecithin into the slow cooker, and allow to melt.
- Once completely melted, add the decarbed flower.
- Keep the temperature on high, and cover with the slow cooker lid.
Step 3: The (Very) Slow Cooking Process.
- As the cannabis and butter slowly melt into one another, and the THC infused into the oils, monitor the temperature every 15 minutes or so.
- As the butter heats, you’ll notice it develops a frothy white coating; these are the milk solids. You can leave them where they are or, carefully skim them off the surface. Removing them doesn’t alter the potency, but it does produce beautifully clarified cannabutter end-product. If you don’t remove them, you’ll have a cloudy, separated cannabutter on your hands. Less impressive, but still 100 percent edible.
- Keep the temperature on high until it reaches 220 degrees according to the thermometer.
- Turn the slow cooker down to the low-temperature setting, and allow to cook for another five hours. During this low-temperature setting, it doesn’t require constant monitoring.
Step 4: Remove from Heat and Filter
- After five hours, your house is going to smell very strongly, so you know it’s time to remove from heat and complete the final stages of cannabutter.
- Turn off the slow cooker, and allow the mixture to cool completely. This may take an hour or so, but you need to ensure it’s safe to handle.
- Pour the mixture through a filter, sieve, or cheesecloth into a storage jar.
- It should be a beautiful dark green color.
- Seal in an airtight container, and store in the refrigerator (if its butter).
The Beauty of Cannabis Butter is its Versatility
Now you’ve got your own supply of cannabis butter or oil, ready for any recipe you’ve got in your cookbook. You can easily replicate the recipe with olive oil or coconut oil as the base as well if you prefer to avoid animal products or those that need careful refrigeration.
The next time you whip up some chocolate chip cookies, cupcakes, or even a coconut curry, add a little scoop of your crock pot cannabutter creation. The beauty of cannabis butter and oils are the unlimited recipes you can create with them. So long as the recipe has an oil or butter component, all you need to do is swap it out for your THC-infused butter.
You are also in control of the potency. If you find your cannabis butter is too potent, or the recipe calls for way to much oil, cut the infused butter portion in half. You are in charge, and you get to decide just how dangerous you want those cookies to be!
The first time you want to use the crock pot cannabutter in a recipe, it is highly recommended to take it easy. You might not know how strong a single cookie, piece, or spoonful is. Go slow, and don’t double dose just because nothing is happening. Wait at least two hours before taking another (small) piece.
With this recipe in hand, you are now a cannabis-chef. All you need is a slow cooker and a few basic kitchen tools. Oh, and a good quality stash of weed. Impress your friends at the next party with a better-than-average dish of gooey chocolaty THC-filled brownies!
Don’t have a crock pot or a slow cooker? try the double boiler method.