1/2cup105g coarse grey sea salt (Celtic sea salt recommended)
Instructions
Split the vanilla bean pod(s) and scrape out the seeds.
Pour the coarse salt into a bowl and add the vanilla seeds. Blend the salt and seeds together using your fingertips, until the seeds are well-dispersed throughout the salt. Portion salt into small jars or test tubes (as pictured). Salt will keep indefinitely.
Notes
*Use vanilla salt on candy caramels, chocolate, and ice cream. Put a pinch in your coffee or use it to rim a cocktail glass. Sprinkle the salt on cookies and shortbread before baking. Add it to buttered popcorn and caramel corn.Used vanilla bean pods can be placed in a small bottle of vodka to make vanilla extract, or they can be stored in 1 cup of granulated sugar to make vanilla sugar.