New This Month

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

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 Notes

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

Reviews Add a comment

  • 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.
  • glorybees7
    7 NOV, 2012
    Get the same effect, just use the same amount of honey..... not as sticky, better tasting in my opinion