Pink Salt Recipes
Pink Salted Honey Caramels Homemade caramels sounds like an intimidating thing to make, but if you have a candy thermometer and don’t walk away from it, it’s pretty easy to do. These are made with a combination of honey and sugar for a unique twist. The pink hibiscus sea salt adds an amazing flavor, especially if you use a floral honey, such as wild flower or orange blossom. These make a great homemade gift; simply wrap the individual caramels in parchment paper.
Ingredients: 1 1/2 cups granulated sugar 1/2 cup good quality honey 8 tablespoons unsalted butter, cut into 8 pieces 1 cup heavy cream 1 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Line a baking dish with parchment paper. 2. Put the sugar and honey in a large saucepan and turn the heat to medium. Bring to a boil and then reduce to a simmer. Cook for about 5 minutes, but don’t walk away; watch it carefully. 3. Turn the heat to low and add the butter, 1 piece at a time. Once the butter is all in, whisk in the cream. Bring to a boil over medium heat and cook until the mixture is about 244 degrees on your candy thermometer. 4. Pour the caramel into the parchment lined baking pan. Let cool for a few minutes and sprinkle with the Jamaica salt. Allow to cool completely, remove from the pan and cut into squares.
Cucumber Orange Salad Serves 2-4 Total Prep Time: 15 minutes This bright and refreshing salad makes a great cookout side dish. Some fresh herbs and a sprinkling of Jamaica salt adds crunch and flavor.
Ingredients: 1 cucumber, sliced 2 mandarin oranges, peeled and segmented 1 small red onion, sliced 2 tablespoons olive oil Juice of 1 lemon 1 tablespoon finely chopped parsley 1 teaspoon fresh chopped chives 1/2 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Combine the cucumber slices, oranges, and onions in a bowl. 2. In a small bowl, whisk together the olive oil and lemon juice, and toss with the salad. 3. Add the herbs and sea salt and mix well.
Kale, Cranberry, and Apple Salad Serves 2-4 Total Prep Time: 15 minutes You may not think to salt your greens when you make a salad, but it actually makes a big difference. Here, the slight floral flavor of the hibiscus compliments the fruit in this salad and brightens the flavor of the kale. This easy salad is delicious served with a pork tenderloin or grilled salmon filet.
Ingredients: 1 head curly kale 1 Granny Smith apple, cored and thinly sliced 1/2 cup dried cranberries 1/2 cup sliced almonds 1/4 cup olive oil Juice and zest of 1 lemon 1/2 clove garlic, minced 1/2 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Tear the kale into bite sized pieces and put in a bowl. Using your hands, massage the kale leaves for about a minute or so (do not skip this step!) 2. Add the cranberries, almonds and sliced apples. 3. Combine the olive oil, lemon juice and garlic in a bowl and toss with the salad. Add the Jamaica salt and mix well before serving.
Brought to you by, AztecSeaSalt™ Pink Salt (Jamaica Infused Salt) a very special package of salt. It comes from La Laguna de Cuyutlán… the same place where the Aztecs got their salt over 500 years ago. Traditional salineros (salt farmers) continue to harvest this salt using an organic, 100% renewable process (evaporated naturally by the sun) -- to protect the environment and wildlife. With your purchase, you are supporting this "small salt economy" of salineros, their families and their way of salt harvesting. Don’t wait, get yours here today, supply is limited.
Ingredients: 1 1/2 cups granulated sugar 1/2 cup good quality honey 8 tablespoons unsalted butter, cut into 8 pieces 1 cup heavy cream 1 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Line a baking dish with parchment paper. 2. Put the sugar and honey in a large saucepan and turn the heat to medium. Bring to a boil and then reduce to a simmer. Cook for about 5 minutes, but don’t walk away; watch it carefully. 3. Turn the heat to low and add the butter, 1 piece at a time. Once the butter is all in, whisk in the cream. Bring to a boil over medium heat and cook until the mixture is about 244 degrees on your candy thermometer. 4. Pour the caramel into the parchment lined baking pan. Let cool for a few minutes and sprinkle with the Jamaica salt. Allow to cool completely, remove from the pan and cut into squares.
Cucumber Orange Salad Serves 2-4 Total Prep Time: 15 minutes This bright and refreshing salad makes a great cookout side dish. Some fresh herbs and a sprinkling of Jamaica salt adds crunch and flavor.
Ingredients: 1 cucumber, sliced 2 mandarin oranges, peeled and segmented 1 small red onion, sliced 2 tablespoons olive oil Juice of 1 lemon 1 tablespoon finely chopped parsley 1 teaspoon fresh chopped chives 1/2 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Combine the cucumber slices, oranges, and onions in a bowl. 2. In a small bowl, whisk together the olive oil and lemon juice, and toss with the salad. 3. Add the herbs and sea salt and mix well.
Kale, Cranberry, and Apple Salad Serves 2-4 Total Prep Time: 15 minutes You may not think to salt your greens when you make a salad, but it actually makes a big difference. Here, the slight floral flavor of the hibiscus compliments the fruit in this salad and brightens the flavor of the kale. This easy salad is delicious served with a pork tenderloin or grilled salmon filet.
Ingredients: 1 head curly kale 1 Granny Smith apple, cored and thinly sliced 1/2 cup dried cranberries 1/2 cup sliced almonds 1/4 cup olive oil Juice and zest of 1 lemon 1/2 clove garlic, minced 1/2 teaspoon AztecSeaSalt™ Pink Salt (Jamaica Infused Salt)
Directions: 1. Tear the kale into bite sized pieces and put in a bowl. Using your hands, massage the kale leaves for about a minute or so (do not skip this step!) 2. Add the cranberries, almonds and sliced apples. 3. Combine the olive oil, lemon juice and garlic in a bowl and toss with the salad. Add the Jamaica salt and mix well before serving.
Brought to you by, AztecSeaSalt™ Pink Salt (Jamaica Infused Salt) a very special package of salt. It comes from La Laguna de Cuyutlán… the same place where the Aztecs got their salt over 500 years ago. Traditional salineros (salt farmers) continue to harvest this salt using an organic, 100% renewable process (evaporated naturally by the sun) -- to protect the environment and wildlife. With your purchase, you are supporting this "small salt economy" of salineros, their families and their way of salt harvesting. Don’t wait, get yours here today, supply is limited.
