2 egg whites

2¼ cups sugar

1/2 cup water

1/2 cup light corn syrup

1/8 tsp salt

1/2 cup chopped pecans

1 tsp vanilla extract

Line a large cookie sheet with parchment paper and in a large saucepan heat sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 10 minutes or until the temperature reaches 260° on a candy thermometer. Just before it reaches 260° beat the egg whites on high speed using an electric mixer until stiff peaks form. Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy slowly. It should take you at least 2 minutes to fully pour the hot candy into the egg whites. Continue beating the mixture until no longer glossy and holds its shape, about 6-10 minutes. Stir in the chopped pecans and vanilla extract until combined.

Grease 2 tablespoons with cooking spray and quickly drop rounded spoonfuls of the divinity mixture onto the baking sheet.

Allow the candy to set at room temperature until dry to the touch and no longer sticky. You can keep it at room temperature for up to 5 days in an airtight container.