In a heavy saucepan over medium heat, stir together the sugar, corn syrup,
and water. Stir only until sugar has dissolved. Do not stir after this point.
Cook syrup mixture until it reaches 250 degrees F on a candy thermometer,
bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the
sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of
syrup into the stiffly beaten egg whites, beating constantly at high speed. Add
the vanilla and continue to beat until mixture holds its shape, approximately 5
minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the
candy off the other. This may take a little practice because the technique is to
twirl the pushing spoon, making the candy look like the top of a soft serve ice
cream. If the candy becomes too stiff, add a few drops of hot water.
You will need to work fast when making this type of candy. After you spoon
the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on
racks completely. You can store them in an airtight container for up to 2 weeks.