Steps

• 1

  For the smoked salt: Spread at least 1/2 cup salt out on a rimmed baking sheet. (You will have leftover, and you can smoke more if you wish; once cooled, it will keep airtight.)

  225 ˚F / 107 ˚C

• 2

  When ready to cook, preheat the Traeger with the lid closed to 225°F. Use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 3

  Place the baking sheet on the grates and smoke, stirring occasionally, for at least 2 hours and longer for darker, smokier salt. let the salt cool before storing airtight.

  225 ˚F / 107 ˚C

  02:00

  Super Smoke

• 4

  For the caramels: Prepare an 8x8 inch square pan by lining it with parchment paper, allowing it to hang over each of the sides by a couple inches.

• 5

  In a deep saucepan, combine 1/4 cup water, sugar and light corn syrup. Bring mixture to a boil over medium-high heat. Do not stir the pan, just swirl it (stirring it will disrupt the caramelization). Boil until the mixture is golden brown.

• 6

  In a separate small pot, combine heavy cream, butter and 1 teaspoon of the smoked sea salt. Simmer over medium heat until the butter is melted. Turn off the heat and set aside. Slowly add the cream mixture to the sugar mixture.

• 7

  Stir in the vanilla extract with a wooden spoon and cook over medium-low heat for about 10 minutes or until the mixture reaches 248°F on a candy thermometer. If it's under temperature, the caramels will be too soft and if it's over temperature, the caramels will be too hard.

• 8

  Pour the hot caramel mixture into the prepared pan and refrigerate for a few hours, until firm. When the caramel is cold, pry the caramel sheet from the pan and onto a cutting board. Cut the caramels into bite-size pieces and top with additional smoked salt. Enjoy!