Want to elevate your culinary game with precision dosing? In this tutorial, Executive Chef Kris Saccary breaks down how to turn an ounce of cannabis into two versatile pantry staples: cannabis-infused sugar (3 cups) and infused salt (2 cups) using a cold QWET alcohol extraction and a fine-mist sheet pan spray method. 

By utilizing sub-zero freezer tech and high-proof alcohol (such as Everclear or 151 to 190 proof grain alcohol), we extract pure cannabinoids while keeping bitter chlorophyll out of the final product. Watch step-by-step from weighing to final airflow drying!📚 

Get the 583-page culinary cannabis textbook, The Botanical Bridge, on Amazon today or visit: krazzchef.com 

THE MASTER RECIPE & STEP-BY-STEP

 INSTRUCTIONS

Batch Breakdown:

 Sugar Batch:

half oz (14g) flower + 250 mL Everclear  

3 cups white granulated sugar

(Brown or white sugar)

Salt Batch:

 half oz (14g) flower + 250 mL Everclear

 2 cups coarse Kosher or sea salt

(get creative with different type of salts)

Step 1: Weigh, Split & Decarboxylate

Weigh out 1 oz (28g) of flower and split it equally into two 1/2 oz (14g) batches—one for sugar, one for salt. Gently break up the buds into uniform popcorn-sized pieces (avoid grinding into fine dust).

 Decarb each batch via sous-vide (203°F for 90 minutes) or oven (220°F to 240°F for 30 to 40 minutes) to activate psychoactive properties. Let cool completely. 

Step 2: The Deep Freeze

Transfer each cooled 1/2 oz batch of flower into its own separate glass mason jar (Jar A for sugar, Jar B for salt). Place both jars and your high-proof alcohol into the freezer for at least 30 minutes to chill completely.

Step 3: Extraction & Straining

Pour 250 mL of ice-cold alcohol into Jar A and 250 mL into Jar B. Seal and shake vigorously for 3 to 5 minutes. Strain immediately through an unbleached paper coffee filter into clean vessels.

Step 4: Spray & Sheet Pan Setup

Transfer the strained tinctures into clean atomizer spray bottles. Spread 3 cups of sugar evenly across Pan A, and 2 cups of coarse salt across Pan B (lined with parchment paper).

Step 5: Misting & Air Evaporation

Hold the spray bottle 10 to 12 inches away and mist the sugar and salt evenly. Mix thoroughly with a spatula or whisk, repeating light misting passes until the spray bottles are empty. 

Step 6: Final Drying & Processing

Set up an electric desk fan or range hood to blow air across the pans

Allow the pans to air-dry for 6 to 12 hours or until 100% depends on water content in alcohol may take up to 3 days to dry and free of any alcohol odor (mixing every few hours). 

Pulse the dry sugar in a food processor for a fine texture, break up salt clusters with a fork, and store in airtight glass jars.

QWET-TO-FINISHED-PRODUCT POTENCY CALCULATION

(Excerpt from page 230 of The Botanical Bridge - Krazz Chef Culinary Textbook)

 When Tincture Potency is Known:

Total THC Applied (mg) = tincture volume used (mL) x tincture potency (mg/mL)   When Starting from Lab-Tested Flower:

Theoretical THC (mg) = W x 1000 x [(THCA x 0.877) + THC]

(Where W is flower weight in grams) 

Finished Sugar or Salt Potency:

Finished Potency (mg/g) = total THC carried into batch ÷ actual final dry mass (g)

Serving Dose = finished potency (mg/g) x actual grams served   Textbook Example:

A tincture at 12 mg/mL is used at 20 mL: 12 x 20 = 240 mg applied.

If the fully dried finished sugar weighs 480 g, potency is 240 ÷ 480 = 0.5 mg/g.

A 5 g serving contains 2.5 mg THC

CREDITS & PRODUCTION:

Music: AI-Generated – Alchemy of Fire

Production & Camera: Kris Saccary

Chef: Kris Saccary (@krazz_chef)

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