Vanilla Salt

This Vanilla Salt is such a versatile ingredient! Sprinkle it over freshly baked chocolate chip cookies, use it to make salted caramel, or use it rim your margarita glass! Vanilla salt can bring out complex flavors in the simplest of ingredients.

Course Dessert

Cuisine Flavored Salt, Food Gifts

Prep Time 5

Servings teaspoons (½ cup)

Calories 0.5kcal

Author Amee

Equipment

Ingredients

½ cup coarse kosher salt
1 vanilla bean (see note)

US Customary - Metric

Instructions

Pour kosher salt into a small bowl and set aside.
Roll your vanilla bean gently between your fingers or between your fingers and your cutting board to soften it. Place the vanilla bean on the board and split it in half by running a sharp knife down the length of the vanilla bean.
Run the knife blade down the length of the inside of each bean half to scrape out the seeds.
Add the seeds to your bowl of salt and stir to combine. The vanilla salt can be used immediately, but will be more flavorful the longer it sits (I usually let it sit about two weeks before using it).
Vanilla Salt can be stored in an airtight container at room temperature for at least six months. If kept cool and dry, it could keep indefinitely.
Enjoy!

Notes

Note on vanilla beans: Any vanilla beans you have/whatever variety you prefer is fine for making vanilla salt. I chose Tahitian Grade B beans. See the post for more info on choosing vanilla beans! If you'd rather not use a vanilla bean, you can substitute with ½ teaspoon of vanilla powder (sometimes labeled "ground vanilla").

Nutrition