I can not stop grinning over this Crazy Salt spice mix. Why did it take me so long to make my own version of Jane’s Krazy Mixed Up Salt blend? No more searching the stores, no more buying the pre-mixed spices; this blend smells fresher and I like it even more than the original! I’m in heaven with this Copycat recipe for Jane’s Krazy Mixed Up Salt and I’m happily sprinkling it on everything.
For as long as I can remember, I’ve had a container of Jane’s Krazy Mixed Up Salt in my spice cabinet. I use Crazy Salt on eggs, meat, popcorn, vegetables, french fries, and any kind of potato. You can use this Crazy Salt anywhere you might want a sprinkling of salt, but it especially amazing on eggs. Eggs just aren’t eggs in my house without the Crazy Salt.
Crazy Salt
Ingredients
- 1/4 cup kosher salt
- 4 teaspoons granulated garlic
- 1 tablespoon fresh ground black pepper
- 2 teaspoons granulated onion
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- optional: 1/4 teaspoon finely crushed sage
Instructions
- Combine all the spices in a jar and stir or shake to combine. Store in an airtight container until ready to use. Enjoy!
Notes
You can pulse all the spices in a blender for a finer more uniform blend of spices or simply stir them together in a jar. I tend to measure the spices in finger pinches, the same way I use kosher salt, so the jar method works great for me. Just shake the jar if the spices begin to separate.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
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Barb says
Thank you for the recipe for Crazy Salt, I have been using it for years and love it! But it can be hard to find, no more. Can’t wait to make it. I use it as my only spice in my homemade chex mix that my family loves! Also love it on all vegetables. Will try it on more items also.
Cristine Henderson says
We were thrilled to find your Jane’s Krazy Salt recipe! We made it this wknd in a big mason jar. Set for the year! We first found JKS at a general store of a posh little town where we settled in PA, but after 2yrs this store stopped supplying it. We went nuts trying to find it. We were ordering it from a distributor in Florida. Then, we moved to the county next door and thrilled to discover it at the local general store. This store is closing due to large corporations like Costco & Walmart. We were devastated until we found your online recipe. We are addicted to JKS, it is a must-have for soups, scrambled & fried eggs, potatoes…. pretty much everything except sweets. Your recipe was marvelous. We added one ingredient…. hot paprika which we found at a whole foods store. Nice touch. Thanks again!
Michele says
Question, what brand kosher salt? I understand Morton is twice as salty as Diamond and I want to get the proportions correct. Thank you!
Mary says
I can’t say I’ve ever noticed a difference, Michele. For what it’s worth, I use Morton most of the time.
Kristin D says
Pretty darn good! I tried this and a few other “crazy janes” like recipes, I think adding “accent” and the slightest amount of lemon pepper and a dash of marjoram gives it a little more edge. Then again I use to mostly for baked products (baked tilapia with this and some rosemary on top is an all time favorite). Have any want to try and figure out little caesars breadsticks? That one has alluded me for some years now I’ve almost given up…
Mary Younkin says
I’m glad you’re enjoying the Crazy Salt, Kristin! I’ve never tried recreating those breadsticks.
Sherry Baker says
I think I will try this blend! My husband eats to much salt, so he now tries stir bohght spice blends!
Mary Younkin says
You are right, Sherry. Making your own spice blends is the best option for controlling salt.