2 egg whites, at room temp.
3 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 tsp. vanilla
3/4 c. pecans, chopped

Must use candy thermometer.

Beat egg whites until stiff. While they are beating, make a syrup of sugar, syrup and water. Cook this to the soft ball stage 250 degrees. When the egg whites are very stiff, slowly pour half of the syrup into them while still beating. Return other half of syrup to the fire and cook to hard crack stage, 300 degrees. Pour slowly into mixture while beating. Then add vanilla and keep beating until candy loses some of the shine. Add pecans. Then very quickly drop by teaspoons on wax paper. After mixing, the secret is to work quickly before it hardens.