Monday, March 12, 2012

Vanilla Salt

I came across the idea of making vanilla salt from Rachel during our Chili Dinner at the Cullimore's. This oh-so-easy vanilla salt recipe will add so much more depth to your baked goods or cooked vegetables.  Enjoy this simple addition to your spice rack that will do wonders for your desserts. 
1 vanilla bean
1/4 cup kosher salt

Split vanilla bean and scrape out the seeds with the blunt end of your knife.  Mix with salt.  Store in an airtight container.

You can find vanilla beans in the spice rack section of your grocery store.  
Pour 1/4 cup of kosher salt into a bowl.
Split the vanilla bean in half with a sharp knife.
Open the vanilla bean with your fingers.
Scrape the seeds out with the blunt end of the knife.  Be careful!
The seeds will look sticky.
Add the vanilla bean seeds and mix.
The finished product. The vanilla fragrance is delightful.
I reuse the jar the vanilla bean was packaged in.
Use a funnel or make one with a paper towel.
Use a spoon to scoop the salt and fill the container.
I placed the empty vanilla bean pod in the container to maintain the intensity of the vanilla flavor.  I plan on refilling this jar with salt until the pungent vanilla scent begins to fade.  
Label your jar.  Vanilla salt is a fabulous gift idea when filled in a mason jar and tied with ribbon.
Sprinkle vanilla salt on top of chocolate cookies halfway through baking.
Pop back in the oven for a couple more minutes.
You'll be amazed at how such a tiny addition can create a whole new depth of flavor!  Boyfriend was amazed at how delicious these sweet and salty cookies tasted!
Happy baking.


No comments:

Post a Comment