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Virtual 4/20 Flashback: High Times French Toasties

Virtual 4/20 Flashback: High Times French Toasties

Virtual 4/20 Flashback: High Times French Toasties

Featuring Chef Julia Nugent aka J Nugg


7-10 grams herb of your choice
1 cup butter
2+ cups water

Stock pot
Sift or cheese cloth
Seal tight container or mason jar
Sheet pan
Parchment paper
Time & Patience


1) Decarb the cannabis. Preheat your oven to 235ºF. Break up weed in larger nugs, and spread on sheet pan with parchment paper.
insert the tray into the oven and set a timer for 60-90 minutes. Older, drier cannabis may require less time. (Tip: low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 15 minutes, gently mix the buds with a light shake of the tray
2) Grind. Grind the decarboxylated cannabis coarsely with a hand grinder.

3) Melt the butter. Add 2 cups of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Adding water helps to regulate the temperature and prevents the butter from scorching.

4) Add the cannabis. As the butter begins to melt, add in your decarbed + finely ground cannabis

5) Simmer. Maintain low heat (ideally above 160ºF but never exceeding 200ºF) and let the mixture simmer for 2 to 3 hours, stirring occasionally. The mixture should never come to a full boil.

6) Strain the cannabutter. Once the butter has cooled off, pour it over the cheesecloth or sift into your seal tight container. (Tip: Squeezing the cheesecloth may push more bad-tasting plant material through).

7) Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. (The butter will need to refrigerate for about an hour before removing the water.)

8) Dose carefully.

**Add it to your favorite dishes, french toast, bullet proof coffee, toast, cookies, etc.**

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