This sweet salt adds a wonderful warmth to pastry and cookie dough. Try a very light sprinkling over apple pie, apple crumble or a baked apple. Sprinkle a touch on broiled pear, peach or apple slices. The salt will keep for about two months when sealed and stored in a cool, dry place.
Servings: Makes about 1/2 cup
Ingredients 1/2 cup sea salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 stick (3 inches) vanilla , cut lengthwise to expose beans
In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in cinnamon and nutmeg; mix well. Bury vanilla beans inside salt. Let sit 1 hour before sealing in a small glass jar.