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

In a heavy saucepan over medium-high heat, heat the sugar, corn syrup, and water to the boiling point, stirring until the sugar is completely dissolved. Cover the pan of boiling syrup and cook for 2 or 3 minutes to allow the steam to wash down the crystals from the sides of the pan. Remove the lid and cook without stirring over medium heat to 264 (hard ball stage). Meanwhile, in a good size mixing bowl, beat the egg whites until they form and hold peaks. Pour the syrup slowly in a thin, steady stream over the egg whites, continuing to beat all the while. Mixture will be stiff. Remember, do not scrape the saucepan. Add vanilla and nuts and beat until the divinity is satiny and holds stiff, glossy peaks. Drop the candy by heaping teaspoonsful onto waxed paper or a buttered cookie sheet. Cool. Store in a tightly covered container. Must be made on a dry day - will not harden in humid weather.