Roasted Garlic Powder

Ingredients:

Whole Heads of Garlic

Directions:

Take whole heads of garlic. Wipe to remove dust and debris. Place in your slow cooker and set it to low. Cook until garlic is soft and carmelized. (The heads will sweat and those on the bottom of pot will turn a deep mahogany brown). Do not burn. Cook time will depend on the amount of garlic you have in the pot, but 4 to 6 hours is the usual time. (You may want to set your slow cooker outside or your home will smell like a pizzaria.)

Let cool for several hours or overnight. Now the fun part. Put on rubber gloves. Pick up a head and squeeze all the garlic out. It has turned to mush and will squeeze out like toothpaste from a tube. 

Line a cookie tray with parchment paper, and smear the wet garlic on top. You want it to be as thin as possible. Use more than one tray if necessary. Turn your oven to the lowest setting and place trays inside. Let the garlic dry out completely. You don't want it to feel flexible and moist like fruit roll ups. Dry until hard and crispy. Do not burn.

Break pieces apart and blend into powder. Place back on the cookie tray and dry at lowest temperature setting for 1 - 2 more hours. Blend again if necessary. You want a very dry powder. Even a little moisture will cause clumping and spoilage.

Store in a glass mason jar with a tight fitting lid.

Tips and Tricks:

• Mix roasted garlic powder, italian seasonings, and crushed red pepper flakes makes a delicious garlic sprinkle for pizza.
• Essential in home made spaghetti sauce.
• Add to ground meat for hamburgers, meatloaf, and meatballs.
• Use in chili or any other simmered dish that calls for garlic.
• Add roasted garlic powder and italian seasonings to softened butter and store in the fridge.