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

Mix sugar, corn syrup and water in a saucepan and bring to a boil. Cover pan for 3 minutes or until steam inside the pan has melted sugar crystals down from the sides. Remove cover and continue cooking without stirring until syrup spins a long thread (about 254 degrees at sea level).

While syrup is cooking, place egg whites in a large bowl and beat until they are just stiff enough to hold their shape. When syrup is done, pour over the egg whites in a fine stream, beating vigorously. Do not scrape pan. Add vanilla and 2-3 drops of red food coloring to tint pink. Continue heating until candy is thick and creamy and holds its shape. Stir in cherries and pecans.