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Under 30 Minutes

Pecan Sea-Salt Drops

These drops are essentially pecan pralines without the heavy cream and butter. The nuts are suspended in caramel, then sprinkled with flaky sea salt.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Pecan Sea-Salt Drops

Source: Martha Stewart Living, December 2010


  • Vegetable oil cooking spray
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 cup coarsely chopped pecans
  • Large-flake sea salt, preferably Maldon


  1. Coat 16 cups of two 12-cup mini muffin tins with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.

  2. Stir in pecans. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Working quickly, spoon caramel into muffin cups (about 1 tablespoon each), and immediately sprinkle with salt. Let cool completely. Remove from tins. (You may need to bang the tins to release.)

Cook's Note

The Pecan Sea-Salt Drops can be stored in an airtight container at room temperature for up to 1 week.

Reviews (3)

  • Joyou5 10 Dec, 2012

    I have no idea what I did wrong here. I didn't even cook the candy for as long as Martha said to and I got REALLY hard glass-like candy. Really not appetizing. I broke most of them apart and kept the pecans and threw the glass away.

  • Marshmallow 4 Dec, 2014

    Sounds like you might have cooked your caramel at a too high temp, even though you didn't cook it as long. Try to lower the heat just a bit if you decide to make them again. Caramel needs to reach temperature slowly, otherwise it will continue to cook, even off the heat, and turn very hard.

  • glorybees7 7 Nov, 2012

    Get the same effect, just use the same amount of honey..... not as sticky, better tasting in my opinion

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