Type what you have

Ingredients

• ✓ sea salt
• dark chocolate
• corn nut

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ sea salt
• sugar
• butter
• heavy cream
• heavy cream

Instructions

1. 1 Place sugar in a heavy-bottomed saucepan set over medium-high heat, stirring continuously until sugar begins to melt. Continue stirring until sugar completely melts, begins to darken, and all chunks are dissolved, about 10 minutes. Stop stirring; continue cooking until sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
2. 2 Whisk in butter until melted and combined. Slowly pour in ½ cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt; stir to combine. Transfer sauce to a jar; cool completely before refrigerating.

By John Mitzewich

Ingredients

• ✓ sea salt
• butter
• miniature marshmallow
• bourbon
• salt
• crispy rice cereal

Instructions

1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Ingredients

• ✓ sea salt
• ✓ sea salt
• chocolate hazelnut spread
• white sugar
• water
• heavy cream
• cocoa powder
• chocolate chip

Instructions

1. 1 Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.
2. 2 Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.
3. 3 Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.
4. 4 Spread cocoa powder into the bottom of a wide, shallow bowl.
5. 5 Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.
6. 6 Line a 13x9x2-inch baking sheet with aluminum foil.
7. 7 Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.
8. 8 Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.
9. 9 Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.

By MariaTheSoaper

Ingredients

• ✓ sea salt
• butter
• kosher salt
• brown sugar
• all-purpose flour
• coarse sugar

Instructions

1. 1 Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
2. 2 Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4. 4 Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5. 5 Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
6. 6 Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• pumpkin seed
• white sugar
• corn syrup
• water
• butter
• baking soda

Instructions

1. 1 Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Stir pumpkin seeds and sea salt together in a bowl.
3. 3 Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
4. 4 Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

By John Mitzewich

Ingredients

• ✓ sea salt
• sugar
• lime
• water
• lime juice
• triple sec
• tequila
• lime wedge

Instructions

1. 1 Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
2. 2 Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
3. 3 Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
4. 4 Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
5. 5 Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

By John Mitzewich

Ingredients

• ✓ sea salt
• egg yolk
• white sugar
• heavy cream
• kosher salt
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
2. 2 Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
3. 3 Stir in kosher salt, vanilla, and cold milk; mix well.
4. 4 Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
5. 5 Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
6. 6 Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
7. 7 Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
8. 8 Serve topped with a pinch of light, flaky sea salt.

By John Mitzewich

Ingredients

• ✓ sea salt
• coconut
• caramel
• sweetened condensed milk
• butter
• miniature marshmallow
• crispy rice cereal
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009

Ingredients

• ✓ sea salt
• butter
• cooking spray
• brown sugar
• heavy cream
• corn syrup
• miniature marshmallow
• gluten-free crispy rice cereal

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place cereal in a large heatproof bowl.
3. 3 Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
4. 4 Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

By MrsFisher0729

Ingredients

• ✓ sea salt
• butter
• miniature marshmallow
• bourbon
• salt
• cake mix
• candy bits
• crispy rice cereal
• fruit-flavored breakfast cereal

Instructions

1. 1 Line a 9x13-inch cake pan with parchment paper.
2. 2 Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
3. 3 Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

By voraciousgirl

Ingredients

• ✓ sea salt
• all-purpose flour
• powdered sugar
• butter
• egg yolk
• vanilla extract
• water
• egg white
• sanding sugar

Instructions

1. 1 Pulse flour, powdered sugar, and salt together in a food processor until just combined, about 5 times.
2. 2 Add butter to processor, and pulse until mixture is crumbly, about 12 times.
3. 3 Add egg yolks and vanilla, and process until dough begins to clump together, about 30 seconds.
4. 4 Shape dough into a disc about 1 inch thick; wrap in plastic wrap, and refrigerate until firm, at least 30 minutes or up to 2 days.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
6. 6 Roll out dough on a floured surface to 1/4-inch thickness. Using a 2 1/2-inch fluted, round cookie cutter, cut as many cookies as you can from dough. Re-roll dough as needed. Place cookies 1 1/2 inches apart on the prepared pans.
7. 7 Stir 1 teaspoon water and egg white together in a small bowl until combined. Lightly brush over cookies, and sprinkle generously with sanding sugar.
8. 8 Bake in the preheated oven in upper and lower thirds, 2 baking sheets at a time, rotating top to bottom and bottom to top, halfway through, until set and lightly golden around edges, 12 to 14 minutes. Let cool completely on baking sheets, about 15 minutes. Can be stored for up to one week in an airtight resealable container.

By Anna Theoktisto

Ingredients

• ✓ sea salt
• cooking spray
• all-purpose flour
• baking soda
• allspice
• cinnamon
• clove
• turbinado sugar
• grapeseed oil
• egg
• pear
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
2. 2 Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
3. 3 Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

By Sarah

Ingredients

• ✓ sea salt
• all-purpose flour
• bread flour
• baking powder
• baking soda
• water
• cornstarch
• butter
• white sugar
• brown sugar
• yogurt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.
3. 3 Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.

By Reima

Ingredients

• ✓ sea salt
• butter
• sugar
• vanilla extract
• all-purpose flour
• salt
• egg
• pecan
• caramel candy
• heavy cream
• semisweet chocolate chip
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
2. 2 Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
3. 3 Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
4. 4 Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
5. 5 Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
6. 6 Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

By CMBean

Ingredients

• ✓ sea salt
• semisweet chocolate chip
• bittersweet chocolate chip
• butter
• egg
• sugar
• orange blossom water
• orange zest
• vanilla bean paste
• all-purpose flour
• baking soda
• kosher salt
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
2. 2 Place 1/2 cup mini semisweet chocolate chips, bittersweet chips, and butter in a large saucepan over low heat until melted.
3. 3 Off heat, whisk eggs into chocolate mixture until thoroughly combined and chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla bean paste. Stir in flour, baking soda, and 1 pinch kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
4. 4 Pour batter into the prepared pan; even out batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Immediately sprinkle tops with sea salt. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

By LibrarianLaura

Ingredients

• ✓ sea salt
• butter
• milk chocolate
• caramel
• all-purpose flour
• baking soda
• baking powder
• salt
• brown sugar
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
2. 2 Place unwrapped chocolate kisses in the freezer.
3. 3 Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. 4 Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
6. 6 Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
7. 7 Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
8. 8 Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.

By squeeziebrb

Ingredients

• ✓ sea salt
• butter
• brown sugar
• cornstarch
• milk
• egg
• bourbon
• vanilla extract
• bacon
• brown sugar
• bourbon
• maple syrup
• whipped cream
• pecan

Instructions

1. 1 Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
2. 2 In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
3. 3 Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
4. 4 Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
5. 5 Remove from heat and stir in bourbon and vanilla.
6. 6 Pour into individual dishes and chill thoroughly before serving.
7. 7 Preheat oven to 350 degrees F.
8. 8 Line baking sheet with parchment and place wire rack on top.
9. 9 In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
10. 10 Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
11. 11 Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
12. 12 To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.

By Farmland

Ingredients

• ✓ sea salt
• cooking spray
• all-purpose flour
• cocoa powder
• baking powder
• salt
• butter
• semisweet chocolate chip
• brown sugar
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and spray with nonstick spray.
2. 2 Combine flour, cocoa powder, baking powder, and 1/2 teaspoon sea salt in a bowl.
3. 3 Heat butter in a saucepan over low heat until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
4. 4 Beat brown sugar, white sugar, eggs, and vanilla in a bowl with an electric mixer until creamy. Pour in a small amount of chocolate mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly to avoid curdling the eggs. Fold in flour mixture until just combined; do not overmix.
5. 5 Drop six large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
6. 6 Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger and the tops are crinkled and puffed, 12 to 14 minutes.
7. 7 Remove from the oven and place the baking sheets onto a wire rack. Immediately sprinkle the cookies with sea salt. Let cool for 18 to 20 minutes, then use a spatula to transfer cookies to a serving platter.

By Yoly

Ingredients

• ✓ sea salt
• ✓ sea salt
• ✓ sea salt
• vanilla ice cream
• water
• caramel
• butter
• lemon extract
• apple
• ginger
• allspice
• nutmeg
• cinnamon
• all-purpose flour
• granulated sugar
• water
• shortening
• all-purpose flour

Instructions

1. 1 Blend flour and 1 teaspoon Diamond Crystal Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
2. 2 Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
5. 5 Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
6. 6 Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
7. 7 Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
8. 8 Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal Coarse Sea Salt over the caramel sauce.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• water
• active dry yeast
• white sugar
• all-purpose flour
• white sugar
• salt
• milk
• vegetable oil
• egg
• apple
• cinnamon
• caramel sauce
• water

Instructions

1. 1 Stir together warm water, yeast, and 1/2 teaspoon sugar; let stand until foamy, about 5 minutes.
2. 2 Stir together flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Add yeast mixture, milk, oil, and egg; stir until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes (dough will be sticky). Pat dough into an 8-inch square.
3. 3 Toss together apple and cinnamon in a small bowl, and sprinkle over 1/2 of the dough. Fold the side with no apples over the apples and knead until apples are dispersed, about 30 seconds. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Lightly flour a piece of parchment paper; set aside. Turn dough out onto a lightly floured surface. Cut into 8 pieces. Pat each portion of dough with floured hands into a 3- to 4-inch oval; fritters do not have to be uniformly shaped. Transfer fritters to the prepared parchment paper, cover loosely with plastic wrap, and let stand until doubled in volume, about 30 minutes.
5. 5 Preheat the air fryer to 360 degrees F (180 degrees C). Preheat the oven to 200 degrees F (95 degrees C). Place a wire rack over a rimmed baking sheet.
6. 6 Place 2 to 3 fritters in a single layer in the preheated air fryer basket and cook until golden brown, about 5 minutes. Remove cooked fritters to the prepared baking sheet and keep warm in the preheated oven. Repeat with remaining fritters.
7. 7 Whisk together caramel sauce and 1 tablespoon hot water, adding more water if necessary, to make a smooth drizzling consistency. Drizzle hot fritters with caramel sauce and sprinkle with sea salt, allowing baking sheet to catch caramel drips and excess salt.

By Allrecipes

Ingredients

• ✓ sea salt
• cooking spray
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• butterscotch chip
• chocolate sandwich cookie
• creme filling

Instructions

1. 1 Line 2 baking sheets with parchment paper and spray with cooking spray.
2. 2 Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until smooth and creamy, about 5 minutes. Scrape down sides of bowl a few times. Continue beating mixture while adding eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
3. 3 Whisk flour, baking soda, and salt together in a separate bowl. Slowly add flour mixture to creamed butter mixture while beating on low speed until dough is just mixed. Fold oats and butterscotch chips into dough.
4. 4 Scoop 32 balls of dough using a large cookie scoop and arrange on the prepared baking sheets. Spray the bottom of a broad, flat glass or bowl with cooking spray and press onto each dough ball to flatten. Place a chocolate sandwich cookie on top of 16 flattened dough balls and cover with remaining 16 flattened dough balls, sealing the edges together with your fingers.
5. 5 Transfer stuffed cookies to a container or tray and cover with a lid or plastic wrap. Refrigerate at least 1 hour to overnight.
6. 6 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
7. 7 Arrange cookies on the sheets with no more than 6 per sheet; top with a sprinkling of flaked salt.
8. 8 Bake 1 tray at a time in the preheated oven until golden brown, 14 to 16 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool.

By Julie Hubert

Ingredients

• ✓ sea salt
• pecan
• white sugar
• brown sugar
• butter
• cinnamon
• salt
• all-purpose flour
• baking powder
• baking soda
• sugar
• butter
• egg
• sour cream
• creme fraiche
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Butter an 8x10-inch baking dish.
3. 3 Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
4. 4 Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
5. 5 Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
6. 6 Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
7. 7 Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes.
8. 8 Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ sea salt
• lemon zest
• lemon juice
• poppy seed
• brown sugar
• blueberry
• vanilla extract
• lemon zest
• lemon juice
• white sugar
• whole-milk greek yogurt
• cream cheese
• water
• gelatin
• salt
• brown sugar
• graham cracker
• butter

Instructions

1. 1 For the crust: Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, about 15 minutes. Don't to tempted to crank up the heat to get there faster; you'll just end up with burned butter.
2. 2 Meanwhile, pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour browned butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or chill for 1 hour until set.
3. 3 For the filling: Stir gelatin and cold water together in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
4. 4 Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
5. 5 For the topping: Stir blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest together in a bowl; spoon over cheesecake.

By Ashley Baron Rodriguez

Ingredients

• ✓ sea salt
• apple
• vanilla extract
• yogurt
• egg
• butter
• sugar
• salt
• cinnamon
• butter
• white sugar
• brown sugar
• walnut
• baking soda
• baking powder
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C) with an rack in the center position. Generously butter a 9x12-inch baking dish with 2 teaspoons butter.
3. 3 Whisk flour, baking powder, baking soda, and ½ teaspoon sea salt together in a bowl; set dry ingredients aside.
4. 4 Combine walnuts, ⅓ cup brown sugar, ⅓ cup white sugar, 3 tablespoons melted butter, cinnamon, and ¼ teaspoon salt in a bowl until walnuts and sugars are thoroughly coated with butter; set crumble mixture aside.
5. 5 Beat 1 cup white sugar and ½ cup butter together in a separate bowl with a spatula until well blended.
6. 6 Whisk in 1 egg until mixture is smooth, 2 to 3 minutes.
7. 7 Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.
8. 8 Add flour mixture to yogurt mixture; whisk just until flour disappears. Do not overmix.
9. 9 Remove and discard cores from apples. Cut apples into ⅛- to ¼-inch slices. Stack a few slices; cut down the center, lengthwise, then dice, crosswise, into cubes.
10. 10 Fold apples into cake batter with a spatula until just combined.
11. 11 Spread ½ the batter into the prepared baking dish; evenly scatter ½ crumble mixture over top.
12. 12 Dollop remaining ½ batter on top crumble mixture; spread carefully to evenly distribute, trying not to disturb the crumbs.
13. 13 Top with remaining ½ crumble mixture; press crumbs into the batter very gently.
14. 14 Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes.
15. 15 Cool to room temperature before slicing and serving, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ sea salt
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• vegetable oil
• vanilla extract
• buttermilk
• egg
• brown sugar
• sugar
• carrot
• ginger
• allspice
• baking powder
• baking soda
• cinnamon
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners; coat liners with cooking spray.
2. 2 Combine flour, cinnamon, sea salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; pulse to incorporate ingredients, 5 to 10 seconds. Transfer to a large bowl; toss in shredded carrots.
3. 3 Combine white sugar, brown sugar, eggs, buttermilk, and 1 teaspoon vanilla extract in the bowl of the food processor; drizzle in oil while the processor is still running. Add to flour mixture; stir until just combined.
4. 4 Scoop batter into the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the tins for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.
6. 6 Beat cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium speed; beat in 1 teaspoon vanilla extract. Gradually add confectioners' sugar on low speed; turn to high speed and beat until smooth and creamy.
7. 7 Spread frosting over cooled cupcakes.

By Mwluvsfrance

Ingredients

• ✓ sea salt
• turbinado sugar
• egg
• nutmeg
• clove
• salt
• cinnamon
• cornstarch
• lemon juice
• all-purpose flour
• white sugar
• granny smith apple
• heavy cream
• butter
• sugar
• water
• butter
• salt
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Make the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until pieces are completely separated and coated with flour mixture. Using your hands, work butter into the flour mixture until well combined and butter pieces are no larger than a pea.
3. 3 Gently stir in 1/4 cup cold water with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
4. 4 Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky.
5. 5 Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in the refrigerator for at least 1 hour or up to 3 days. (If chilling for longer than 1 hour, let dough sit at room temperature for at least 15 minutes before rolling in Step 9.)
6. 6 While the dough is chilling, make the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until completely melted and amber in color, 10 to 15 minutes.
7. 7 Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
8. 8 Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from the heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
9. 9 Make the filling: Stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
10. 10 Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the strained liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from the heat and set aside at room temperature.
11. 11 Preheat the oven to 400 degrees F (200 degrees C). Position an oven rack in bottom third of oven. Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
12. 12 Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce.
13. 13 Place remaining dough circle over top and press into apple mixture and into edges of pan. Using your fingers, fold the edges under and crimp to seal.
14. 14 Brush the top and edges of dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
15. 15 Bake pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.
16. 16 Remove pie from the oven and transfer to a wire rack to cool completely, about 2 hours.
17. 17 Serve pie with remaining caramel sauce, if desired.

By John Somerall

Ingredients

• ✓ sea salt
• walnut
• all-purpose flour
• baking powder
• brown sugar
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
2. 2 Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
3. 3 Whisk flour, baking powder, and salt together in a medium bowl.
4. 4 Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
5. 5 Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
6. 6 Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
8. 8 Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
9. 9 Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

By Zac Posen

Ingredients

• ✓ sea salt
• butter
• margarine
• sugar
• water
• cashew
• milk chocolate chips

Instructions

1. 1 Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
2. 2 Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
3. 3 Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
4. 4 Use spatula to smooth out chocolate over the entire sheet of candy.
5. 5 Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• coconut
• all-purpose flour
• salt
• sweetened condensed milk
• vanilla extract
• caramel ice cream topping

Instructions

1. 1 Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
2. 2 Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
3. 3 Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
4. 4 Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

By thehungryscientist