• In heavy saucepan over medium heat, stir together sugar, corn syrup and the cold water just until sugar is dissolved; do not stir after this point. Cook mixture until it registers 260 degrees F on candy thermometer (hard ball stage).

  • Meanwhile, in large clean bowl of standing mixer, beat egg whites until stiff peaks form. On high speed, carefully pour steady stream of hot syrup mixture into beaten whites. Add vanilla; continue to beat until mixture holds its shape, about 7 to 10 minutes. Stir in chopped pecans.

  • Using 2 spoons, drop divinity onto waxed paper, using 1 spoon to push candy off the other. This may take practice; the technique is to twirl the pushing spoon, making candy top finish with a swirl. You may also wish to transfer divinity to a piping bag with no tip, and pipe mounds onto waxed paper. If mixture does become too stiff, add a few drops hot water. Store divinity at room temperature for up to 1 week.