Ingredients
2½ cups granulated sugar
½ cup water
½ cup light corn syrup
⅛ tsp salt
2 egg whites, at room temperature
1 tsp vanilla
1 cup pecan halves, toasted
Directions
Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In a large saucepan over medium heat, combine sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260°, about 8-10 minutes.
While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
Once the sugar mixture reaches 260°, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites. Do not rush this step.
Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and begins to hold its shape. Stop mixing and test a small amount of candy by dropping a spoonful of it onto the parchment paper to see if it holds its shape in a mound with swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn’t hold its shape, then test again.
Mix in the vanilla when the candy stays in a mound instead of melting into itself.
Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot. Garnish each with a pecan half, if desired.
Let the candy set, then store for up to 5 days in an airtight container.