Infused Sea Salt Recipes that Make Great DIY Gifts

Photo: Andrew PurcellRecipes by Heidi Swanson


"Since the holidays are always busy, I make these finishing salts ahead of time to have on hand for gifts. They're not fussy, and you can tweak them to your liking. The flavor my friends and family love most, winter citrus, adds a bright finish to curries, soups, stews-I even sprinkle it on banana bread!" -Heidi Swanson, blogger at 101cookbooks.com and author of Super Natural Every Day

Winter Citrus Salt
Makes 3/4 cup.

Ingredients

  • 1/2 cup flaky sea salt, such as Maldon
  • 1 Tbsp. grapefruit zest
  • 2 tsp. orange zest
  • 1 tsp. lemon zest (preferably Meyer)
  • 1/2 tsp. ground fennel seed

Directions
Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 300°. Line a baking sheet with parchment paper. In a medium bowl, mix salt with grapefruit, orange, and lemon zests, working zest into salt to eliminate clumps. Add fennel and spread across prepared baking sheet. Bake until zest is completely dried out, about 15 minutes (it should crumble when pinched). Let cool to room temperature, then transfer to an airtight jar. Store up to 2 months.


Hazelnut Spice Salt
Makes 1/2 cup.

Ingredients

  • 1/4 cup flaky sea salt, such as Maldon
  • Zest of 1/2 orange
  • 1/4 cup hazelnuts, toasted
  • 1 Tbsp. light brown sugar
  • 1 tsp. finely ground espresso beans (optional)
  • 3/4 tsp. ground cinnamon
  • 1 tsp. poppy seeds (optional)

Directions
Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 300°. Line a baking sheet with parchment paper. In a medium bowl, mix salt and zest, working zest into salt to eliminate clumps. Spread across prepared baking sheet and bake until zest is completely dried out, about 15 minutes (it should crumble when pinched).

Let cool to room temperature. Using a food processor fitted with a metal blade, pulse the zested salt, hazelnuts, brown sugar, espresso beans (if using), and cinnamon until mixture resembles a coarse sand. Transfer to an airtight jar and stir in poppy seeds (if using). Store up to 2 months.

Related: Tasty Homemade Gifts


Kale Lemon Salt
Makes 2/3 cup.

Ingredients

  • 4 to 5 kale leaves, stems and center ribs removed, rinsed, and patted dry
  • 1 sheet nori seaweed (6"x6")
  • 1/4 cup walnuts, chopped
  • Zest of 1 lemon
  • 1/4 cup flaky sea salt, such as Maldon

Directions
Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 300° with racks in the top and bottom third. Line 2 baking sheets with parchment paper. Arrange kale in a single layer on 1 prepared baking sheet, and the nori, walnuts, and zest on the other, keeping ingredients separate. Bake until ingredients are nicely toasted, about 15 minutes for the walnuts, lemon, and nori and 20 to 25 minutes for the kale.

Let cool to room temperature. Using a food processor fitted with a metal blade, pulse nori, kale, and walnuts until finely ground. Transfer to a bowl and stir in the baked zest and salt. Transfer to an airtight jar. Store up to 2 months.


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