The Travel-Inspired Ingredient That Changed the Way I Cook: Vanilla Salt

​From ice cream to barbecue sauce, this easy homemade vanilla salt recipe will change the way you cook and it all came from a cool trip to Hawaii.

This trip may contained affiliate links, which means if you make a purchase, this blog may receive a small commission. ​

Have you ever noticed that nearly every recipe calls for a pinch of salt? Whether you’re baking cookies or simmering soup, salt brings everything to life. It adds texture, balances flavors, and works culinary magic in both sweet and savory dishes. But nothing has transformed my cooking quite like discovering vanilla salt.
Yes--vanilla salt. It might sound a bit strange at first, but stick with me. It’s now one of my favourite kitchen staples.

I first stumbled upon this game-changing ingredient during a visit to the Hawaiian Vanilla Company, the only commercial vanilla farm in the United States. Tucked among jars of vanilla sugar and extract was a small, unassuming pouch labeled “Vanilla Salt.” I thought it might be a typo! But owner Jim Reddekopp quickly assured me it was very real—and very special.

Jim told me his favourite way to use it was to sprinkle it over dark chocolate caramels. Salted caramel with a vanilla twist? Yes, please! I brought a bag home and immediately started experimenting—and let’s just say my cooking hasn’t been the same since

Vanilla plants in Hawaii

Easy Ways to Use Vanilla Salt

Once you try vanilla salt, you’ll start adding it to everything. A few of my favourite uses:
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• Popcorn: Toss with a little melted butter, cinnamon, and vanilla salt for a cozy movie night snack.
• Ice Cream: A tiny pinch over vanilla ice cream intensifies the flavor and adds a sophisticated touch.
• Baked Goods: Use it wherever you'd normally add salt—cookies, muffins, brownies—it makes everything taste more complex and delicious.
• Savory Recipes: Add it to spice rubs, barbecue sauces, vinaigrettes, or creamy soups. I love it in corn and potato chowder—it's the perfect match for sweet corn and rich cream.

How to Make Vanilla Salt at Home

Vanilla salt is easy to find online or in specialty shops (especially in Hawaii!), but it’s also incredibly simple—and affordable—to make at home.

Here’s my go-to vanilla salt recipe:

You’ll need:

• ½ cup of good-quality sea salt (fine or flaky, your choice)
• 1 whole vanilla bean
• A clean Mason jar or airtight container

Instructions:

1. Split the vanilla bean lengthwise with a paring knife and scrape out the seeds.
2. In a small bowl, combine the seeds with the salt. Use the back of a spoon or a pestle to blend them together.
3. Pour the mixture into your jar and add the empty vanilla pod for even more infused flavor.
4. Seal and let it sit for a day or two before using—it gets better with time!

The salt will have tiny black flecks and a soft, warm scent. It keeps well for months and makes a lovely gift, too.

My Favourite Recipe Featuring Vanilla Salt

One of the best ways to showcase your homemade vanilla salt is in a batch of cranberry lemon bars. The tartness of the fruit and the rich, buttery base are perfectly balanced by that subtle vanilla finish. The recipe is forgiving and crowd-pleasing, and it’s always a hit at summer potlucks.

When people ask what makes them taste so good, you can smile and say, “It’s just a little something special.” Whether you spill the beans about your secret ingredient is entirely up to you.

Cranberry Lemon Bars with Vanilla Salt

The recipe calls for 2 cups of whole cranberries and 2 cups of shredded, sweetened coconut. You can also use dried cranberries – just be sure to rehydrate them a little bit first. I soak mine in orange juice for about 5 minutes and then drain off the excess liquid.
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Ingredients:

• 2 cups all purpose flour
• 2 3/4 cups granulated sugar plus 1 tablespoon
• 3 1/2 teaspoons vanilla salt
• 2/3 cup cold, unsalted butter, cut into cubes
• 4 eggs
• 1 tablespoon vanilla extract
• 1/2 cup lemon juice
• 1 teaspoon baking powder
• 2 cups cranberries
• 2 cups shredded, sweetened coconut

Preparation:
Preheat oven to 325 degrees F.

For the first layer: Combine 2 cups of flour, 1/2 cup sugar, 1 1/2teaspoons vanilla salt, and butter. Using two knives or a pastry blender, cut the butter into the mixture until it is well mixed and crumbly. Pat into a 9x13 inch baking pan and bake at 325F for 20 minutes.

Meanwhile, whisk together eggs, 2 cups of sugar, vanilla extract, 1 teaspoon vanilla salt, and lemon juice. Gradually add in 1/4 cup of flour and 1 teaspoon of baking powder and, when well mixed, set aside.
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With your precooked base now out of the oven, sprinkle the cranberries and coconut on top of the base. Pour your liquid egg, lemon, and sugar mixture over everything. The liquid will spread to cover everything as it cooks -- never fear! Mix together 1 teaspoon vanilla salt with 1 tablespoon of sugar and sprinkle over the top. Continue baking at 325F for 55 to 60 minutes. And it’s delicious!


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