Salted Caramel Sprinkles
Sweet, buttery, and finished with just the right touch of salt, these Salted Caramel Sprinkles add bakery-style flavor to cookies, brownies, and cozy treats. Made with pantry sugars and butter powder, they’re shelf-stable, giftable, and perfect for a half-pint jar.
Equipment
Ingredients
- ½ cup turbinado sugar raw sugar for crunch
- ½ cup light brown sugar packed
- 2 tablespoons butter powder
- ½ teaspoon fine sea salt
- ¼ teaspoon vanilla powder or ½ teaspoon vanilla sugar
- 1 tablespoon cornstarch prevents clumping
Instructions
- Start with the anti-clump base
- In a medium bowl, whisk together the butter powder and cornstarch until completely smooth and lump-free.
- Add the sugars
- Add the turbinado sugar and brown sugar. Use your fingers or a fork to break up any brown sugar clumps before mixing further.
- Flavor + balance
- Sprinkle in the fine sea salt and vanilla powder.
- Whisk thoroughly
- Whisk for a full 30–45 seconds, lifting and turning the mixture until color and texture are evenly distributed throughout.
- Jar it up
- Funnel the sprinkles into a clean, completely dry half-pint mason jar.
- Tap the jar gently on the counter to settle, then seal tightly.
Notes
How to Use
Sprinkle on cookie dough before baking (press lightly so it sticks)
Finish brownies, blondies, and bars
Top buttered toast, muffins, pancakes, or waffles
Add to latte foam, whipped cream, or ice cream
Storage & Shelf Life
Store airtight, cool, and dry
Shelf life: up to 6 months
Shake jar before each use to redistribute sugars
Texture & Flavor Notes (for your readers)
Crunchy from turbinado sugar
Warm caramel flavor from brown sugar + butter powder
Balanced sweetness with a salty finish
No moisture = no clumping, no spoilage