Step 1

Place egg whites in the bowl of a stand mixer and let stand at room temperature for 30 minutes.

Step 2

Line 3 baking sheets with parchment paper and set aside.

Step 3

In a heavy saucepan over medium heat, combine sugar, syrup, and water. Stir constantly to dissolve sugar. Once sugar is dissolved, continue to cook over medium heat without stirring until the temperature reaches 252°F (or the “hard ball” stage: about 8-10 minutes).

Step 4

Just before the temperature is reached, beat egg whites in a mixing bowl on medium speed until stiff peaks form.

Step 5

Once temperature is reached, slowly add hot sugar mixture in a thin stream over the egg whites, beating constantly and scraping the sides of the bowl when needed. Add vanilla. Beat until candy holds its shape and is not shiny anymore (about 5-6 minutes).

Step 6

NOTE: Do not overmix or candy will get stiff and crumbly.

Step 7

Immediately fold in pecans, if desired.

Step 8

Quickly drop by heaping spoonfuls onto prepared baking sheet, while the candy is still hot. This works best with two people dropping spoonfuls at the same time since the candy cools down very quickly.

Step 9

Let the candy set until it is dry to the touch.