Step 1

Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot.

Step 2

Add the sugar, corn syrup, water, and salt to the pot. Bring to a boil. Once boiling, lower the heat a little if needed and watch the thermometer. When it reaches 260 degrees, remove the pot from heat.

Step 3

Meanwhile, set out a stand mixer. Place the egg whites and cream of tartar in bowl of the mixer. Using the whip attachment, whip on high until a stiff meringue forms. Turn off the mixer.

Step 4

Once the sugar mixture reaches 260 degrees F, turn the mixer on high. Hold the saucepot carefully with potholders and VERY SLOWLY pour the sugar syrup into the egg whites. Take your time to pour a slow thin stream so the sugar beats gently into the whites. Once all the syrup is in the mixer, add the vanilla extract and continue to beat another 5-10 minutes, until the mixture is white, and stiff enough to hold its shape when you lift it with a spoon.

Step 5

Finally, beat in the chopped pecans. Turn off the mixer.

Step 6

Set out a sheet of parchment or wax paper. Spray two spoons with nonstick cooking spray (or butter them.) Then use the spoons to portion out small 2 teaspoon dollops of Divinity Candy. Place onto the paper.

Step 7

Repeat, re-spraying the spoons as often as needed, until all the candy is portioned out into little pillows.

Step 8

Allow the candy to set and dry for 2 hours, or until dry to the touch. If the air is humid this could take up to 12 hours. Once dry, move to an airtight container.