Put all ingredients in a food processor and pulse until fully combined. Store in an airtight container for up to two weeks. Enjoy!
Preheat oven to 170F (or the lowest setting on your oven) Place all ingredients in a food processor and pulse until combined.
Spread salt on a parchment lined baking sheet and bake for 2 hours. Every 30 minutes, flip the salt to make sure it doesn’t burn or meld together.
Put salt back into food processor and pulse once more. The salt should break up and form a finer consistency. Enjoy!
Chocolate Wine Salt
Preheat oven to 170F or your oven’s lowest heat setting. Pour bottle of wine into a medium saucepan and simmer on low heat until it reduces significantly and becomes a syrup. This might take 45 minutes to an hour. Take off of heat.
Place salt and wine reduction in food processor and pulse until well combined. This mixture will be relatively sticky
Spread mixture on a parchment lined baking sheet and chop up as much as possible to spread the salt up.
Bake for 2 hours, flipping and chopping it every 30 minutes. Once dried out, return the salt to a food processor and pulse. The salt should break up and form a thinner/more salt like consistency.
Top Tips for Making Homemade Popcorn Salt
Go for a good quality fine sea salt.
If you use flakes or rock salt you'll need to grid the salt further in a pestle and mortar or coffee grinder to get a finer consistency. If you are using the salt for another purpose (marinating meat etc) then you can keep it as it is.
You can easily adapt the flavors with different herbs, spices, sauces, and syrups.
If your flavor of choice is wet (wine, sauce or syrup) then you'll need to bake the salt in the oven to dry it out.
Dry flavorings such as herbs and spices will be ready immediately.
Store the salts in sealed containers (the shelf life will depend on the flavorings you use).