The easiest way to decarboxylate cannabis is to crumble your weed into the consistency of granola, spread it evenly on a cookie sheet pan and bake it in the oven for 30 minutes at about 250 degrees. Shuffle the contents around every ten minutes or so to maintain an even surface area. Some people like to use a piece of parchment paper. If you have a notoriously hot oven then compensate by lowering the temperature by a few degrees. The important thing is to take care not to overheat the herb as its valuable chemical compounds can be damaged.
Remove the baking sheet from the oven and set aside to cool. Note that the cannabis will have turned from green to brown. Be careful. The herb will be hot and the consistency will be more crumbly. Your previously benign cannabis is now decarboxylated, which means that it may now possess potent potential psychoactivity, depending on the strain’s THC content.
Alternatively, especially for those that make regular large quantities of edibles, there are commercial decarboxylators available.
You can use high grade THC-dominant buds for this process or high-CBD strains, but some people prefer to use plant trimmings following harvest, otherwise known as “shake”, which can still contain significant active ingredients. The potency of your decarboxylated cannabis is directly proportional to the potential chemical content of the particular cultivar you are working with ie. the ratio of CBD to THC.
A word of caution: if you buy your weed from anywhere other than a government regulated source, then take care to avoid product that has been grown using harmful pesticides and chemical residues that can end up in your butter. The better quality the herb, the better quality the cannabis butter.
Note that some people prefer to skip the decarboxylation stage altogether and just heat their weed in butter for longer to activate the chemical compounds, but it typically results in less potent cannabutter.
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Source: https://americanmarijuana.org/cannabutter/
