Directions

• Place egg whites in the bowl of a stand mixer; let stand at room
• temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x
• 1-in. pans with waxed paper.
• In a large heavy saucepan, combine the sugar, water and corn syrup;
• bring to a boil, stirring constantly to dissolve sugar. Cook,
• without stirring, over medium heat until a candy thermometer reads
• 252° (hard-ball stage). Just before the temperature is reached,
• beat egg whites on medium speed until stiff peaks form.
• Slowly add hot sugar mixture in a thin stream over egg whites,
• beating constantly and scraping sides of bowl occasionally. Add
• vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do
• not overmix or candy will get stiff and crumbly.) Immediately fold
• in pecans.
• Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at
• room temperature until dry to the touch. Store between waxed paper
• in an airtight container at room temperature. Yield: 1-1/2 pounds