@mortonsalt

This is what we mean by staying in touch

Hot honey jalapeño popper dip? Absolutely 🌶️🍯 Ingredients - 8 oz cream cheese, softened - ½ cup sour cream - 1 cup shredded cheddar cheese - 2 jalapeños, diced - 4 slices cooked bacon, crumbled - ¼ tsp Morton Coarse Sea Salt, or to taste - 2 tbsp hot honey - Optional: ¼ cup panko breadcrumbs for a crispy topping Instructions 1. Preheat oven to 375°F. 2. Mix cream cheese, sour cream, cheddar, diced jalapeños, bacon, and Morton Coarse Sea Salt. 3. Spread into a lightly greased 8-inch cast iron skillet. 4. Sprinkle with additional cheese and optional breadcrumbs. 5. Bake for 20–25 minutes until hot and bubbling. 6. Drizzle with hot honey and serve with tortilla chips.

How do ya like them apples 🍏

Your morning coffee just got so much better ☕️🍂✨ 🎥 @joannemontemurro

It’s go time 🏈

The cutest pumpkin in the patch 🎃

Feeling ✨crafty✨

Current status: 🍝🏃🏃‍♀️⚡️

Sorry, I have plans 🧀🥖🍁🎃

Fall’s secret ingredient (Season All)

We like your chances 👀

Order’s up ☕️

Italian sliders = the ultimate game day bite 🤌​ Ingredients:​ Slider buns​ Salami​ Ham​ Pepperoni​ Provolone​ Pepperoncini​ Dijon mustard​ Chive Aioli:​ ¼ cup mayo​ Juice of 1 lemon​ Fresh chives​ Morton® Coarse Pink Himalayan Salt​ Butter Topping:​ Unsalted butter, melted​ Morton® Coarse Pink Himalayan Salt​ Fresh parsley​ Directions:​ Preheat oven to 375°F.​ Make the chive aioli by combining mayo, lemon juice, chives and Morton Coarse Pink Himalayan Salt. Blend with an immersion blender until smooth.​ Slice the slider buns and spread Dijon mustard and chive aioli on the inside. Layer with salami, ham, pepperoni, provolone and pepperoncini. Add the top buns. Mix melted butter with Morton Coarse Pink Himalayan Salt and parsley. Brush the butter mixture generously over the tops of the sliders.​ Bake for 20 minutes, or until the cheese is melted and the tops are golden. Slice, serve warm and enjoy!​

Lightly seasoned ☕️

We got the salt for that 💁‍♀️

Hot take: this is the best time of year to grill 🔥

We’re pouring up something good ☕🧂 We’ve teamed up with @Philips Home Living to give one lucky winner everything they need to upgrade their at-home coffee routine... Enter our giveaway for a chance to win the prize consisting of these items: ☕ one Philips® Baristina Latte Automatic Espresso Machine ☕ four double-walled coffee glasses ☕ two clear glass espresso cups ☕ three silver coffee spoons ☕ one frother ☕ one @geometry.house kitchen tea towel ☕ one bag of espresso beans ☕ one Morton® Fine Himalayan Pink Salt ☕ one Morton® Coarse Himalayan Pink Salt ☕ one Morton® Flaky Sea Salt Pouch HOW TO ENTER: 1. Follow @MortonSalt and @philipshomelivingna 2. Like this post 3. Comment #giveaway and tag a friend No purchase necessary to enter or win. Open to U.S. Residents, 18+. Sweepstakes runs from 9/23/26 10:00 AM CDT to 9/29/26 5:00 PM CDT. Winner will be selected in random draw on 9/30/26. Terms & Conditions apply. Not affiliated with TikTok. Void where prohibited by law. Total ARV of the Prize: $741.03. See official rules at the link in our bio.

First day of fall calls for these puff pastry tarts from @sonarakitchen 🍂✨ INGREDIENTS - 1 sheet frozen puff pastry, about 245 g (8.5 oz), thawed in the refrigerator - 1 large yellow onion, thinly sliced - 14 g unsalted butter (1 tbsp) - 15 ml olive oil (1 tbsp) - Pinch of Morton salt - 100–110 g fig jam (about 1/3 cup) - 115–140 g brie (4–5 oz), sliced into small pieces - Morton® Sea Salt Grinder, for finishing - Fresh thyme, for finishing INSTRUCTIONS 1) Heat the butter and olive oil in a skillet over medium-low heat. Add the sliced onion and a small pinch of Morton salt. Cook for 30–35 minutes, stirring occasionally, until soft and golden. Let cool. 2) Heat oven to 400°F (205°C) and line a baking sheet with parchment paper. 3) Cut the chilled puff pastry into 6 rectangles and arrange on the prepared baking sheet. 4) Bake the pastry for about 12–15 minutes, until puffed and lightly golden. 5) Remove from the oven and gently press down the center of each pastry, leaving the raised edges intact to create a pocket for the filling. 6) Fill each pastry with about 1–1 1/2 tsp fig jam, caramelized onion and pieces of brie. 7) Finish with freshly ground Morton® Sea Salt, then sprinkle with fresh thyme. 8) Return to the oven for another 4–6 minutes, just until the brie is melted and the toppings are warmed through. 9) Serve warm!

Only the essentials 🛒

The ultimate game day snack 🏈 Ingredients: 10 oz frozen chopped spinach, thawed and squeezed very dry 1 (14 oz) can artichoke hearts, drained and chopped 6 pieces of bacon, cooked and chopped 8 oz cream cheese, softened ½ cup sour cream ¼ cup mayonnaise 1 cup shredded mozzarella, divided ½ cup freshly grated Parmesan 2 garlic cloves, finely grated 1 tbsp lemon juice ¾ tsp Morton Kosher Salt, plus more to taste ½ tsp Morton black pepper ¼ tsp red pepper flakes Directions Mix cream cheese, sour cream, mayo, garlic, lemon juice, salt, pepper and red pepper flakes until smooth. Fold in spinach, artichokes, bacon, Parmesan and ¾ cup mozzarella. Transfer to a small baking dish and top with remaining mozzarella. Bake at 375°F for 20–25 minutes, until hot and bubbling. Broil for 1–2 minutes until golden. Let cool for five minutes. Enjoy!

Consulted the paper fortune teller 🔮🌧️

Choose your destiny 🎱

A little occupied

Loaded potato skins are always a good idea 🥔🔥 INGREDIENTS - 4 medium russet potatoes - Olive oil, as needed - 1 1/2–2 tsp Morton Season-All - 1–1 1/2 cups shredded cheddar cheese - 1/2 cup cooked bacon bits - Fresh chives, finely sliced Sour Cream Dip - 1/2 cup sour cream - 1 tbsp mayonnaise - 1–2 tsp lemon juice - Chopped fresh chives - Pinch of Morton Season-All - Black pepper, to taste INSTRUCTIONS 1) Preheat the oven to 425°F. Scrub and dry the potatoes, pierce several times with a fork. Lightly rub with olive oil and sprinkle with Morton Fine Sea Salt. 2) Bake for 50–60 minutes, or until tender. Let cool slightly, then slice each potato in half lengthwise. 3) Scoop out the centers, leaving about 1/4 inch of potato around the skin. 4) Brush the potato skins lightly with olive oil and season the exposed potato with Morton Season-All. 5) Bake until the skins begin to crisp, then cover with shredded cheddar and return to the oven until melted. 6) Remove from the oven, top with bacon bits and a little more cheddar, then bake again for 3–5 minutes, until the cheese is melted and the edges are golden. 7) Finish with fresh chives. 8) Mix the dip ingredients together and serve alongside the warm loaded potato skins.

Back to school, but make it ✨brown butter✨ INGREDIENTS - 8 tbsp (113 g) unsalted butter - 16 oz (454 g) mini marshmallows, divided - 1 tsp vanilla extract - ½ tsp Morton Fine Himalayan Pink Salt - 7 cups (about 195 g) Rice Krispies cereal Chocolate Topping - 10 oz (283 g) semisweet chocolate, chopped - 1¼ tbsp (18 g) unsalted butter - Morton Fine Himalayan Pink Salt, for finishing INSTRUCTIONS 1) Line a 9×9-inch pan with parchment paper and lightly grease. 2) Melt the butter in a large pot over medium heat. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and smells nutty. 3) Reserve a generous handful of the mini marshmallows, then add the remaining marshmallows to the brown butter. Reduce the heat to low and stir just until melted and smooth. 4) Remove from the heat and stir in the vanilla and Morton Fine Himalayan Pink Salt. 5) Fold in the Rice Krispies until evenly coated, then fold in the reserved mini marshmallows for extra gooey pockets throughout. 6) Transfer to the prepared pan and gently press into an even layer. Let cool for about 30–45 minutes. 7) Microwave the semisweet chocolate and butter in 20-second intervals, stirring between each, until smooth. 8) Pour the chocolate over the treats and spread into an even layer. 9) While the chocolate is still melted, finish with a sprinkle of Morton Fine Himalayan Pink Salt. 10) Let the chocolate set at room temperature, or refrigerate for 15–20 minutes for a quicker set. Lift from the pan, slice into squares and enjoy.

Salt girl summer forever 🧂

Consider this your sign to host that dinner party... 💛

Crispy wings 🤝 game day INGREDIENTS - 2 lb chicken wings - 1 tbsp Morton Nature’s Seasoning - 1 tsp paprika - 1 tbsp baking powder - 1 tbsp sugar - Zest of 1 lemon Lemon Garlic Aioli - 1/3 cup sour cream or Greek yogurt - 2 tbsp mayonnaise - 1 small garlic clove, finely grated - 1–2 tsp lemon juice - 1 tsp lemon zest - Small drizzle of honey - Black pepper, to taste INSTRUCTIONS 1) Preheat the air fryer to 400°F. Pat the wings very dry with paper towels. 2) Combine Morton Nature’s Seasoning, paprika, baking powder, sugar and lemon zest. 3) Toss the wings thoroughly in the seasoning mixture until evenly coated. 4) Arrange in a single layer in the air fryer and cook at 400°F for 20–25 minutes, flipping halfway through, until golden, crispy and cooked through to 165°F. 5) For the aioli, mix all ingredients until smooth. 6) Serve the crispy wings hot with lemon garlic aioli for dipping.

Let’s run it back ☔️

Iced matcha latte with extra sea salt cold foam, pls 🍵