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1
Beat the egg whites with an electric mixer until stiff.
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2
Line a baking sheet with parchment or waxed paper.
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3
Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat.
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4
Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes.
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5
Remove from the heat.
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6
Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl.
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7
Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes.
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8
When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
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9
**TIP: If the mixture flattens out, beat again for 1 minute more.
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10
If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.
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11
Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet.
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12
Place the candies on a serving candy dish and pass.
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13
**(If the candy is poured into a pan and cut into squares, you should have about 48 pieces.)
