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

Source: Martha Stewart Living, December 2010
Total Time Prep Yield



Cook's Notes

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

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How would you rate this recipe?
  • 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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