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Salted Sea Salt Caramel Apple

Salted Sea Salt Caramel Apple


5-6 medium sized apples, stems removed and chilled
5-6 thick skewers or Popsicle Sticks
1 cup granulated sugar
1 pinch kosher salt
1/4 cup of water
2T heavy cream
1T unsalted butter
1 bag of Sea Salt State Bird Seed, crushed for coating



1. Make the Caramel

  • ​Combine salt, sugar and water in a medium pot
  • Stir a few times to help dissolve sugar
  • Cook over medium-high heat until amber, 8-12 minutes
  • Remove from heat
  • Carefully whisk in butter, followed by heavy cream until fully incorporated

    2. Assemble the Apples

    • ​Insert skewer into stem side of the apple
    • Coat apple in caramel, allowing excess to drip off
    • Liberally cover caramel apple with crushed Sea Salt State Bird Seed
    • Allow to cool and set
    • Enjoy (messily!)

      Gluten-Free Roasted Fennel Salad

      Gluten-Free Roasted Fennel Salad


      Roasted fennel

      2 fennel bulbs, quartered (170g)
      1 ½ T grapeseed oil (20g)
      1 ½ t lemon zest (3g)
      2t thyme leaves, fresh (2g)
      salt, kosher (to taste)

      Marinated fennel

      ¼ bulb fennel, raw, shaved (20g)
      1 t extra-virgin olive oil (4g)
      salt, kosher (to taste)
      2t lemon juice 2t (10g)
      ½ t harissa paste (3g)

      Arugula vinaigrette

      ¾ cup arugula (30g)
      ¼ cup mint (15g)
      ¾ cup parsley (30g)
      2T sherry vinegar (25g)
      1t mustard, dijon (6g)
      salt, kosher (to taste)
      ¼ cup grapeseed oil (50g)


      5 ea orange segments (20g)
      1 ½ t red onion, minced (5g)
      2T chevre (20g)
      ¼ cup Almond Rosemary Bird Seed (30g)



      1.  Roasted fennel:

      • Toss together fennel, thyme, olive oil, lemon zest, and salt in a baking pan, cover with aluminum foil.
      • Roast at 450F until fennel is browned and tender, approximately 35 min.


        2.  Marinated fennel:

        • Separately, toss shaved fennel with olive oil, salt, lemon, and harissa.
        • Let sit for at least 5 min.


          3.  Arugula Vinaigrette:

          • In a food processor, combine mint, parsley, arugula, salt, sherry vinegar, and mustard.
          • Pulse until finely ground, then continuously blend while drizzling in olive oil.


            4.  Get crispy:

            • Combine arugula pesto with roasted fennel and marinated fennel, top with chevre, orange segments, red onion, and Almond Rosemary State Bird Seed, and enjoy!

            Smoked Fish Schmear

            Smoked Fish Schmear



            1 oz smoked trout or salmon, diced (30g)

            1 oz cream cheese or labne (30g)

            1 ½ teaspoons lemon juice (8g)

            2 teaspoons capers (6g)

            3 teaspoons red onion, minced (10g)

            2 tablespoons chives, minced (8g) Salt, kosher (to taste)

            ½ cup Sea Salt State Bird Seed (60g)



            • Fold ingredients together until fully incorporated.
            • Spread on toast, bagel, pile of potato chips, or half of an avocado if you were born after 1990.
            • Top with Sea Salt State Bird Seed and enjoy!