We are heading to New Orleans for a few days after Christmas and while we're there, we always pick up some freshly made pralines from Southern Candymakers in the French Quarter. But we wanted a praline-style candy to include in our gift packages this year, and settled on another Martha Stewart recipe, Pecan Sea-Salt Drops.
A praline without the cream and butter, these drops consist of chopped pecans in a crunchy caramel sprinkled with sea salt. Martha suggests using a mini-muffin tin, and we tried them first in one, but then we tried a regular sized muffin tin and liked the look much better. What's great about these candy drops is not only the salty sweetness but also the pretty elegance.
Pecan Sea-Salt Drops
(from MarthaStewart.com, makes 12-16 candies)
3/4 cup granulated sugar
1/4 cup light corn syrup
1/2 cup coarsely chopped pecans
flake sea salt
Coat the cups of a muffin tin with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan. Cook, swirling occasionally, until mixture becomes golden around the edges. Stir in pecans and cook, stirring occasionally, until mixture is pale and amber-colored, about 8 minutes. Spoon mixture into muffin cups, about 1 tablespoon each, and immediately sprinkle with sea salt. Let cool completely, then remove from tins. Store in an airtight container.