Cannabis almond butter is a spreadable edible you make in a food processor: toasted almonds blended until creamy, then finished with a measured spoon of canna-oil, which smooths the butter and carries the THC. Peanuts, cashews and other nuts work the same way.
Dosing: set the dose per serving first
Pick a dose per two-tablespoon serving, multiply by the servings and divide by your oil's mg per teaspoon. Two cups of almonds make about 1 cup of butter, or 8 servings. At 2.5 mg each that's 20 mg, which comes to about 1 1/2 teaspoons if your oil's ceiling is roughly 13 mg a teaspoon. Season and taste before the infused oil goes in, since every taste after that is a dose. Our THC dosage guide has more on picking an amount.
What you need
You need almonds, raw or toasted, plus salt and optional maple, cinnamon or vanilla. Add a measured amount of canna-coconut oil or another oil from our canna oil recipe, and keep plain oil handy for thinning. You can order flower for your oil ahead from your local High Society store.
How to make cannabis almond butter
Toast the almonds at 350°F for about 10 minutes and cool them until just warm. Process, scraping often, through crumbs and a thick ball to a smooth paste, 10 to 15 minutes. Season and taste, then stream in the infused oil and blend a full minute. Thin with plain oil, never water, which makes nut butter seize.
Storage and labeling
Label the jar "infused," with the date, the mg per serving and a "contains tree nuts" warning. It's made with homemade infused oil, which the CDC says to refrigerate for no more than 4 days, so keep it in the fridge, use it within 4 days and freeze extra portions. Give it a separate shelf from the household nut butter, one that children and pets can't reach.
Serving ideas
Spread a measured serving on toast or apple slices, stir it into oatmeal or blend it into a cannabis smoothie. If you pair it with infused granola clusters, count both doses. Measure with a tablespoon, since a generous knife-swipe can be double.
