Recipe: Sweet and Salty Chocolate Sprinkle Mix

Recipe: Sweet and Salty Chocolate Sprinkle Mix

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Meghan Splawn
Nov 28, 2017
(Image credit: Joe Lingeman)

An ice cream adventure in Seattle inspired what I would not very humbly call the greatest Christmas gift you can give to anyone on your list. It was at Molly Moons ice cream that I first experienced salty sprinkles, a topping made from chocolate flakes, crunchy sea salt, and bits of toffee. The idea is so stunningly simple — combine chocolate with some sweet crunch and a little salt, and you have a sprinkle that makes ice cream sing but is also transformative for coffee, buttered toast, or even chili.

This pour-and-stir recipe makes a shelf-stable, shippable gift that will be loved by any recipient. Honestly, I'm worried how I might possibly top this office gift this year.

(Image credit: Joe Lingeman)

Go Big!

For this sweet and salty sprinkle mix, you'll need a large volume of high-quality chocolate sprinkles. You can buy inexpensive jars and skimp on the salt (buy a flaky salt, smoked is optional) and even swap the demerara sugar here for sanding sugar if it helps cut your costs. Look for sprinkles without wax, usually labelled vermicelli. I love the India Tree brand, which you can order in bulk on Amazon.

In fact, do yourself a favor and order all the ingredients on Amazon. If you put the sprinkles, demerara, salt, and jars in your shopping cart, you'll see your total is about $68 for the amount in this recipe, which will make you 15 generous gifts for about $4.50 each with under an hour of pouring, mixing, and packaging.

Sweet and Salty Chocolate Sprinkle Mix

Makes 15 (4-ounce) jars

  • 2 1/2 pounds

    chocolate sprinkles (dark chocolate vermicelli)

  • 1 pound

    demerara sugar

  • 4 ounces

    smoked flaky sea salt, such as Maldon

Place all the ingredients in a large bowl and stir with a wide spatula to combine well. Divide the mixture between 15 (4-ounce) jars and seal.

Recipe Notes

Storage: The sprinkles will keep at room temperature in a sealed container for up to 3 months.

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