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Prep 10min
Total1hr10min
Servings1
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Ingredients
3
cups kosher (coarse) salt
1
tablespoon grated lemon peel
2
tablespoons fresh lemon juice
1/4
cup finely chopped fresh rosemary leaves
4
vanilla beans
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Steps
1
Heat oven to 200°F. In small bowl, place 1 cup of the salt. Mix lemon peel and juice; pour over salt and toss to coat. Spread salt on ungreased cookie sheet. Bake 1 hour.
2
Meanwhile, in second small bowl, toss 1 cup salt with the rosemary until well blended.
3
Cut vanilla beans in half lengthwise; scrape out seeds. Discard beans. In third small bowl, place remaining 1 cup salt; add vanilla seeds, rubbing seeds and salt together between fingers so no clumps of seeds remain.
4
Store each flavored salt separately in tightly sealed container at room temperature.
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To package the salts for gifts, find small (about 2-ounce) resealable jars or containers—1 cup of salt will fill 4 containers. For decoration, add a piece of baked lemon peel to the jar of lemon salt; a small rosemary sprig to the rosemary salt; and a piece of scraped vanilla bean to the vanilla salt.
There are lots of other flavor possibilities…how about garlic or lavender?
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Nutrition Facts are not available for this recipe
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