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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

48 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 20
  • 2 star values: 10
  • 1 star values: 6
Rating: Unrated
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.
Rating: Unrated
Get the same effect, just use the same amount of honey..... not as sticky, better tasting in my opinion