Popcorn drizzled in homemade cannabutter and coated with ranch seasoning makes movie night a blast. Successful edibles distract and stimulate the palate. The crunch of the popcorn, the tang of the buttermilk, and the herbaceousness of the mix all work a magic trick on your tongue. They make the weed taste disappear.
For the infusion, check out my guide on how to make cannabutter. It walks you through the steps from decarboxylation (raw cannabis contains THCA, the acidic form of THC; to get high, heat converts THCA to THC) to storage (up to six months in the freezer).
But let’s break down the math for 1 gram of weed into 1/2 cup (1 stick) of butter. Based on 20 percent THC flower (which means for every 1 gram there are 200 milligrams of THC) and calculating a 20 percent loss in the process gets us to 160 milligrams THC in 1/2 cup of cannabutter. Divide by 8 tablespoons and we have about 20 milligrams per 1 tablespoon of butter. There are 4 tablespoons of cannabutter in this recipe, which shakes out to roughly 80 milligrams THC in the entire batch. Dose accordingly: The dose can be lightened with regular unsalted butter, or use less cannabis in the infusion.
If you know your tolerance for edibles can reach higher limits, then decarb or activate 1/4 gram or less of grinder kief (the third compartment on a grinder catches the crystals from the flowers called kief) and sift it into the powdered buttermilk. Kief ranges between 30 to 50 percent THC, a much more potent ingredient to cook with, so make sure the kief fully homogenizes with the powdered buttermilk for a consistent dose. —Vanessa Lavorato
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors
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