Not exact matches
Hi Katlyn, You would want to use
just the tiniest amount, it will be much saltier than the
flaky sea
salt.
Oh, one quick addition to my earlier comment, since there's been some discussion of saltiness in the comments above — I used fine sea
salt instead of the
flaky kind — and used
just under half the recommended amount (so for the double - batch of caramels I was making, instead of using 4 tsp of
flaky sea
salt, I probably used between 1 1/2 tsp and 1 3/4 tsp of fine sea
salt).
Remove from oven, sprinkle with
just a hint of
flaky sea
salt like Maldon or
just a nice coarse variety and allow to cool completely before serving.
Sprinkle with
flaky sea
salt just before serving.
Sprinkle with
flaky sea
salt and more za'atar
just before serving.
Top with
flaky sea
salt and more chives
just before serving.
Top with
flaky sea
salt and hot sauce
just before serving.
Sprinkle with
flaky sea
salt and more basil
just before serving.
The hard part was deciding among the flawless cinnamon sugar — dusted classic version, the mind - blowing dulce de leche — filled ones, and the bañados, which are chocolate - covered churros sprinkled with
just the right amount of
flaky salt.
Why did you not
just buy a different
flaky sea
salt from one of your three surely bougie grocery stories?»