All of a sudden I see "salted this" and "salted that" everywhere in baking and confectionery, especially salted caramel.
Is it a vogue (in the sense of temporary trend) or is this something classic? Even if it is classic, do you think it has been overdone?
I am tempted to add some kosher salt to a few pecan pralines. What do you think? Would it be a waste or an interesting taste contrast? Has anyone here tried it?