Caramelized Sugar and Spice Seasoning

by | Jun 18, 2014 | Rubs & Salts | 0 comments

Adapted from a 1997 Food Arts article, this sweet and spicy seasoning is great for dusting poultry, seafood, beef, pork, and even veggies. For caramelized sugar primer, visit David Lebovitz’s no-nonsense dry cooking sugar tutorial.

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Caramelized Sugar and Spice Seasoning
Ingredients
  • 1 kilo sugar
  • 50 g whole star anise
  • 50 g whole caraway seed
  • 10 g whole cardamom
  • 10 g whole coriander
  • 5 g whole cloves
  • 5 g ground cinnamon
  • 5 g mace
  • 3 whole vanilla beans
Instructions
  1. Heat the sugar in a heavy-bottom saucepot until the caramelized sugar reaches a medium caramel state (do not burn the sugar - just melt it completely and cook until it reaches dark brown).
  2. Add in the spices and cook for about a minute.
  3. Pour on a silicone sheet lined sheet pan, and let cool.
  4. Once it is hard, grind up the caramelized sugar and spices in a spice grinder or blender until fine.
  5. Store in an airtight container until needed.