• Line two cookie sheets with parchment paper and set aside.
• In a large saucepan, over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
• Continue to cook, without stirring, until the sugar reaches 265 degrees Fahrenheit, about 5-8 minutes.
• While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
• When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly. It should take 2-3 minutes to completely add all the sugar.

Shaping the Divinity

• You can test some of the candy for doneness by taking a spoonful and scraping it onto the prepared baking sheet. It should hold its shape in the mound; if it sinks, you need to continue to mix it for another minute or so.
• When the candy has reached the desired consistency mix in the vanilla extract and pecans, quickly but carefully until it is all incorporated.
• Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the candy is all shaped.
• Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.