- Hands-on time:
- 5 mins. to 10 mins.
- Baking time:
- Total time:
- 14 days to 28 days
- 1 cup flavored salt
Sea salt has become a true part of our eating experience over the last 5 years. It's hard to find a recipe for chocolate and caramel that doesn't call for sea salt topping these days. Here we've taken plain sea salt one step further, steeping and flavoring it with fresh vanilla bean. Fragrant and lightly salty without being overpowering, it lends a bright taste to fresh fruits, plus depth of flavor to your favorite chocolate-caramel desserts.
- 1) Place the salt in a large, wide mouth container leaving at least 1" of head room.
- 2) Use a sharp pair of scissors to cut the two vanilla beans into small pieces, about 2" each. Bury the vanilla pieces in the salt, completely covering them.
- 3) Set the jar in the cupboard for 2 to 4 weeks, shaking the jar every few days to redistribute the bean pieces.
- 4) The salt is ready to use when it smells fragrant. Keep the beans right in the salt; there's no need to remove them. Tightly covered, the salt will keep indefinitely. Sprinkle it atop fresh fruit, berries, chocolate, caramel, even ice cream.
- Yield: 1 cup flavored salt.
Tips from our bakers
- Any delicate, large-flake salt will work for this; but for best results, avoid table and kosher salts.