Categories: Cannabis
Ingredients
- 1 gram cannabis flower
- 1/2 cup neutral oil (such as refined coconut, vegetable, canola, or grapeseed)
Directions
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Heat the oven to 245°F.
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Break up the flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.
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Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Stasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will be converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)
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Remove the sheet pan from the oven and let the flowers cool at room temperature.
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Using a grinder, grind the decarboxylated, cooled flowers. (You can also chop by hand with a knife and cutting board.) They should be ground to medium-coarse—like coffee, not espresso. Use the decarbed, ground cannabis right away.
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To a small saucepan (or a DIY double boiler—a heatproof bowl set over a pot of simmering water), combine the decarboxylated, ground weed and the oil. Cook over low heat for 15 minutes. Using a candy or instant-read thermometer, make sure the oil temperature doesn’t exceed 245°F.
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Set a fine-mesh strainer over a heatproof bowl. Pour the infused oil into the strainer and use a spoon to press on the solids to extract as much oil as possible. Let cool fully and use immediately. Coconut oil goes rancid, especially when infused with organic materials, so use quickly or store in the fridge for up to a month.