Ingredients
2 egg whites, at room temperature
2 & ¼ cups granulated sugar
½ cup water
½ cup light corn syrup
⅛ tsp salt
½ cup chopped pecans
1 tsp vanilla extract
Instructions
Line a large cookie sheet with parchment paper and set aside.
In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.
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