Great Edibles Recipes: Honey Cannabutter Vegetable and Meat Glaze

This is a great staple for the culinary cannabis connoisseur: honey cannabutter. Honey and butter have a long history of working well together. They also blend quite well with cannabis. This gives you the option of using cannabutter and regular honey, cannahoney and regular butter, or (as is my preference) blending cannahoney and cannabutter to make the perfect glaze/flavor booster: honey-cannabutter!

The honey brings a natural sweetness and the butter has a lock-down on savory goodness. The fact that honey-butter covers much of the key taste sensations makes it an incredibly versatile ingredient. When thinking about what honey-butter would be good with, it’s likely more useful to make a list of things with which it would not be good — the list of good items would go on for days.

I use this mostly on sauteed/roasted veggies and on meats/fish. The butter half accentuates the savory and rounds out the smoothness of the mouth-feel while the honey is sweet, but not overpowering. To boot, the viscosity of the honey and the way the sugars caramelize as it cooks causes the honey cannabutter to coat your food throughout the cooking process. That is good for flavor, but also for getting the most out of your cannabis. The more that sticks to the food, means there is less that gets left on the plate and cooking implements.

Here’s What You Need:

• 1 lb of cannahoney
• 1 lb of cannabutter

How to Make Honey Cannabutter Vegetable and Meat Glaze

It’s basically a 1:1 ratio, I used 1 lb as a point of reference. Make as little or as much as you like, just keep the ratio consistent.

As far as making it, it’s pretty simple. Take your favorite cannahoney and cannabutter recipes (or just buy some if you’re feeling like less work) and mix them together. The ratio of butter to honey should be pretty close to 1:1, but I tend to go a little heavier on the honey, depending on what you’d like your desired temperature to be.

When you’re ready to mix, leave the butter out at room temperature until you can easily sink a fingertip into it. You don’t want to get the butter hot enough to where it starts to separate the solids from the liquids, because once butter separates it never seems to blend back together very cleanly.

As for the honey, you really just want it to be warm enough to be easy to work with. Too cold and it’s too solid to easily mix, too hot and it could heat your butter up to the separation point. If “room temp” is not very cold, it should be plenty warm enough if you leave it out next to your butter and let them both get gently warmer.

Really, the only indicator of proper mixing time is the malleability of the butter and the viscosity of the honey. If both are easy enough to work with, just put them in a bowl and mix until well blended. Mix gently, until the consistency is smoothe and uniform.

Note: If you’re using an electric mixer, use a slower speed. The butter and honey should be plenty soft enough before you mix so you don’t need to over whip.

I’m excited to hear about all the fascinating and creative ways that you will use honey cannabutter!

Check out other posts from Weedist’s Great Edibles Recipes series!