This post is sponsored by Real Salt – A natural sea salt with more than 60 trace minerals, a unique taste, and reports of health benefits around the globe.
If you’re a regular reader at My Humble Kitchen, you are probably familiar with my favorite pink speckled salt from the good folks at Redmond. Un-refined and filled with trace minerals, I use it in all of my cooking and baking needs.
Since its been nearly 2 years since I’ve written about refined versus un-refined salt, I thought I’d touch on it again. If you subscribed to my 25 Day Grace Filled Journey to Real Food, you should already be familiar with much of this information. If you haven’t subscribed, you can do so at any time.
Refined salt is what you’re familiar with as white table salt. It’s brined in a solution which can include sulfuric acid or chlorine and heated to a point which removes all of its minerals and elements useful to our body. Anti-caking and conditioning agents are added to give it a shelf life without an expiration. In contrast, unrefined salt contains all of its trace minerals and other elements that are naturally a part of its origin and is never exposed to harsh chemicals. Unrefined salt is a whole food product which is easily utilized by the body providing minerals (plus other important trace minerals) that help improve all bodily systems including the immune system, glandular system and the nervous system.
As a culinary use, unrefined salt also has a unique flavor and adds great texture to many different kinds of dishes. In this post I share with you the difference between fine and large granule (kosher) salt to cook with.
Because of the wonderful benefits and taste to un-refined salt, I don’t use it sparingly.
Naturally Sweetened, Salted Honey Caramels
I couldn’t think of a better way to highlight the flavors of Real Salt than in making a salted soft and chewy caramel sweetened with honey and coconut palm sugar.
Making naturally sweetened caramels is quite a simple process.
Over a double boiler, I start by melting the butter. I then whisk in honey, cream, and some vanilla extract. Once the liquids have mixed through I then slowly sprinkle in some coconut palm sugar and a bit of large granule Real Salt until it dissolves and mixes in. I allow the caramel to come to a boil and then clip on my candy thermometer, making sure it doesn’t touch the bottom of the pot, and no longer stir the caramel. Once the temperature reaches about 200F, I transfer the top pot with the caramel to the stovetop and over medium-low heat allow it boil to about 235F to finish.
All in all it takes about 30-40 minutes to cook. Once done, I pour it into a small parchment lined baking dish to cool.
Once cooled, I transfer it to the refrigerator to harden further making it easier to cut.
To finish, once cut, I sprinkle each individual piece with Real Salt.
This honey salted caramel is completely soft and chewy. You can taste the gentle flavors in the honey and a bit more depth and complexity from the coconut palm sugar. The Real Salt is a perfect finishing touch which enhances its flavors and gives it a delightful crunch.
This naturally sweetened honey salted caramel is completely soft and chewy and tastes beautifully topped with large granule Real Salt.
- 6 tbls unsalted butter
- 1 cup honey
- 1 cup cream
- 1 tsp pure vanilla extract
- 1/4 cup coconut palm sugar (sub rapadura or other whole cane sugar)
- 1/2 tsp large granule Real Salt
- Real Salt to finish
- Line a small baking dish with parchement paper. I add a bit of butter to the bottom of the dish so that the parchement paper stays in place ;)
- In a heavy bottomed saucepan, over a double boiler, melt the butter. Whisk in the honey, cream, and vanilla extract. Slowly whisk in the coconut palm sugar and 1/2 tsp large granule Real Salt until it dissolves and mixes through. Clip on the candy thermometer to the side of the top heavy bottomed pot making sure that the tip does not touch the bottom of the pot. At this point, do not stir the caramel again.
- Allow the caramel to heat up to 200F; about 20-30 minutes. Once it reaches 200F, remove the top pot from the boiler and place directly onto the stovetop over medium-low heat. Allow the caramel to reach 235F.
- Once the caramel reaches 235F, pour the caramel into the small parchment lined baking dish and allow to cool. Once cooled, transfer to the refrigerator to harden further.
- Once hardened, cut into pieces and sprinkle with large granule Real Salt. You can cut them into bite sized pieces and wrap them individually in parchment paper. Keeps best in the refrigerator.
When it comes to good health, we believe nature has it right. Real Salt is salt exactly the way nature made it–unlike most other salt companies, we don’t add anything and we don’t take anything away. The result is a natural sea salt with more than 60 trace minerals, a unique taste our customers love, and reports of health benefits around the globe.
Real Salt is the best tasting, healthiest sea salt you can find. Take the Real Salt taste test and discover why Real Salt is the best-selling brand of sea salt in America’s health food stores.
Real Salt Ultimate Variety Pack Giveaway!
Real Salt is another company built on integrity that My Humble Kitchen is proud to partner with.
As a special gift to the readers of My Humble Kitchen, Real Salt is giving away an ultimate variety pack to one lucky reader!
For your chance to win, enter below!