The “correct” recipe for salty black licorice has long been a subject of debate, but this version strikes the perfect balance of savory and sweet with a spark of salt to enliven the senses. This recipe starts with pure sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. Then the sugar and butter is carefully toasted to a perfect golden brown, before stirring in the molasses and anise. The result: a creamy licorice that slowly unfolds on the palate and finishes with a hit of salt and anise. This candy contains the traditional black food coloring used to give licorice its recognizable dark hue.