Our Favorite ways to use Amola flavored salts
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Molten Hot Salt
Spicy Roasted Nuts Recipe:
Ingredients:
- 2 cups unsalted mixed nuts (such as pecans, almonds, walnuts, cashews)
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon Molten Hot Salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Instructions:
1. Preheat the oven to 350°F.
2. Spread the nuts into a single layer on a baking sheet and roast in the oven for about 10 minutes, until golden brown and fragrant.
3. In a mixing bowl, heat the unsalted butter and honey in the microwave for 20-30 seconds until melted.
4. Add Molten Hot Salt, smoked paprika and cayenne pepper to the bowl. Mix well.
5. Remove the nuts from the oven and add them to the same mixing bowl. Mix the nuts well with the butter mixture.
6. Spread the nuts out in a single layer onto a parchment paper-lined baking sheet.
7. Sprinkle a little extra Molten Hot Salt and smoked paprika onto the nuts.
8. Bake and roast the nuts for another 5-7 minutes.
9. Remove the nuts from the oven and let them cool and dry completely on the baking sheet before serving.
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Rosemary & Garlic Salt:
Rosemary Garlic Roasted Potatoes Recipe:
Ingredients:
- 2 lbs baby potatoes, washed
- 2 tablespoons olive oil
- 2 teaspoons rosemary & garlic salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary leaves, chopped
Instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, toss potatoes with 2 tablespoons of olive oil, 2 teaspoons of rosemary & garlic salt, black pepper and chopped rosemary leaves.
3. Spread the potatoes in a single layer in a baking dish.
4. Roast the potatoes in the oven for about 25-30 minutes until the edges are crispy and brown.
5. Turn the potatoes over halfway through baking.
6. Remove from the oven and let them rest for a few minutes before serving.
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Black Truffle Salt:
Truffle Popcorn Recipe:
Ingredients:
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 teaspoon black truffle salt
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add popcorn kernels and cover it. Cook until all popcorn kernels have popped.
3. Remove the pot from the heat and uncover it.
4. In a small saucepan, melt the unsalted butter over low heat.
5. Once the butter has melted, add the black truffle salt and mix well.
6. Pour the butter and truffle salt mixture over the popcorn. Make sure to pour it evenly.
7. Toss the popcorn mixture together so that the salt and butter are well-distributed.
8. Serve the popcorn in a big bowl and enjoy!
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Hickory Smoked Bacon Salt:
Bacon Ranch Dip Recipe:
Ingredients:
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon hickory smoked bacon salt
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions:
1. In a mixing bowl, combine sour cream, mayonnaise, hickory smoked bacon salt, dried chives, dried parsley, dried dill weed, garlic powder, onion powder, and black pepper.
2. Mix everything well until well-combined.
3. Chill the mixture in the refrigerator for at least 30 minutes.
4. Serve the chilled dip with vegetables, chips, crackers or your preferred dippers.