This easy homemade vanilla salt adds a sweet, aromatic twist to your favorite bakes, desserts, and even savory dishes. Made with just two ingredients, it’s perfect for gifting or elevating everyday recipes. Makes 1/2 cup of vanilla salt.
Ingredients
- ½ cup flaky sea salt like Maldon or fleur de sel
- 1 whole vanilla bean Grade B preferred
Instructions
- Slice the vanilla bean lengthwise and use the back of a knife to scrape out the seeds.
- In a small bowl, combine the flaky sea salt and the vanilla seeds. Use your fingers to really rub them together so the vanilla disperses evenly.
- Cut the scraped pod into smaller pieces and bury them in the salt mixture to infuse even more flavor over time.
- If your salt feels damp, spread it out on a parchment-lined baking sheet and let it air dry for a few hours. Alternatively, you can place it in a 200°F (95°C) oven for 10–15 minutes, then let it cool completely. This step is optional—and often unnecessary if you're using dry Grade B vanilla beans.
- Transfer to an airtight jar. Let it sit for at least 24–48 hours before using for maximum flavor infusion. It will keep for several months.
Notes
- Best Beans to Use: Grade B vanilla beans are ideal for infusions like this. They have a stronger flavor and are more affordable than Grade A.
- Salt Type: Flaky sea salt like Maldon or fleur de sel works best for texture and flavor. Avoid fine salt—it won’t showcase the vanilla as well.
- Drying Tip: If your salt feels damp, let it air dry on a sheet tray for a few hours or dry it in a 200°F (95°C) oven for 10–15 minutes. This step is usually unnecessary with Grade B beans.
- Storage: Store in an airtight jar in a cool, dry place. Flavor improves over time and lasts for several months.
Nutrition
Nutrition Facts
Vanilla Salt
Amount per Serving
Calories
0.1
% Daily Value*
Fat
0.01
g
0
%
Sodium
589
mg
26
%
Potassium
0.1
mg
0
%
Carbohydrates
0.01
g
0
%
Calcium
0.4
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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