Food & Cooking Recipes Dessert & Treats Recipes Pecan Sea-Salt Drops 2.9 (48) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: 16 These drops are essentially pecan pralines without the heavy cream and butter. The nuts are suspended in caramel, then sprinkled with flaky sea salt. Ingredients Vegetable oil cooking spray ¾ cup sugar ¼ cup light corn syrup ½ cup coarsely chopped pecans Large-flake sea salt, preferably Maldon Directions 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. 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. Rate it Print