Pecan Sea-Salt Drops
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Martha Stewart Living, December 2010
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Makes 16
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Ingredients
- 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
Directions
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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.
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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.
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.
Get the same effect, just use the same amount of honey..... not as sticky, better tasting in my opinion