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1
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.
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2
Stir only until sugar has dissolved.
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3
Do not stir after this point.
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4
Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
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5
While the syrup is cooking, beat the egg whites until stiff peaks form.
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6
Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.
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7
Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.
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8
Stir in pecans.
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9
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other.
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10
This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.
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11
If the candy becomes too stiff, add a few drops of hot water.
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12
You will need to work fast when making this type of candy.
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13
After you spoon the cooked sugar and nuts onto the waxed paper, you're done.
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14
Cool the candies on racks completely.
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15
You can store them in an airtight container for up to 2 weeks.
