Step 1

Line a large baking sheet with parchment paper and set aside. Butter two teaspoons and set aside.

Step 2

Let egg whites come to room temperature for 30 minutes.

Step 3

In a large microwave safe glass measuring cup, combine sugar, water, corn syrup and salt. Heat for 4 minutes on high heat and stir.

Step 4

Continue cooking syrup in 2 minute increments, stirring in between until syrup has reached the hard ball stage of 260°F. Once syrup has reached 250°F, reduce cooking increments to 1 minute each, stirring and checking temperature in between.

Step 5

When the syrup is nearly done (with about 4 minutes remaining or when the syrup is between 240°F and 250°F), start beating the egg whites on medium speed until they are at stiff peaks. (Note: When the beater is lifted up, the egg white peaks should stand straight up and they should not slide around in the bowl when the bowl is moved from side to side.)

Step 6

Increase mixer speed to high and slowly and gradually pour in the hot syrup being extremely careful.

Step 7

Continue beating the candy mixture for 15 to 20 minutes or until the candy loses it's gloss and holds it's shape. You can text your candy by taking a spoonful of the mixture and dropping it onto the parchment paper.

Step 8

Once your candy has reached this point, quickly stir in the pecans and vanilla extract.

Step 9

Use the buttered teaspoons to scoop out rounded teaspoons of the candy and drop onto the prepared parchment paper lined baking sheet. Repeat until all candy has been scooped out.

Step 10

Let the divinity stand at room temperature until dry to the touch, usually overnight is perfect.