In a heavy saucepan, combine the sugar, corn syrup, and water. Stir to dissolve over medium heat.
Once the mixture comes to a boil, stop stirring. Continue boiling until the mixture reaches the soft-ball stage (234°F–240°F on a candy thermometer) or forms a soft ball when dropped into cold water.
2️⃣ Whip the Egg Whites
While the syrup is boiling, beat the egg whites in a large bowl until stiff peaks form. Use an electric mixer for best results.
3️⃣ Combine and Beat
Once the sugar syrup reaches the proper temperature, slowly pour it in a thin stream into the stiff egg whites while beating continuously.
Continue beating the mixture until it becomes thick, glossy, and starts to hold its shape—this can take 5–10 minutes. When peaks form and the mixture begins to lose its shine, it’s ready.
Add the vanilla extract while beating. Then gently fold in the chopped pecans.
4️⃣ Shape and Cool
Working quickly, drop spoonfuls of the candy mixture onto sheets of wax paper.
Let cool at room temperature until fully set (usually within 1 hour).
