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Light, fluffy divinity candy with a meringue-like texture and pecans is a treasured Southern family holiday tradition. This delicate, sweet confection melts on your tongue like a sugary cloud.
Line two baking sheets with parchment paper. Set aside. Gather all measured ingredients before starting; divinity sets rapidly.
In a medium saucepan, combine sugar, corn syrup, water, and salt. Clip a candy thermometer to the pan. Cook over medium heat without stirring until the syrup reaches 260°F (hard-ball stage).
While the syrup is cooking, beat egg whites in a stand mixer on medium-high speed until stiff peaks form.
Once syrup reaches 260°F, immediately and very slowly drizzle it into the egg whites with mixer running on medium speed. Pour in a thin, steady stream to prevent eggs from scrambling.
Increase mixer to high. Beat until the mixture holds its shape, begins to lose gloss, and thickens enough to mound (5–8 minutes). Quickly beat in vanilla and pecans.
Working swiftly, drop by tablespoonfuls onto prepared sheets. Let cool at room temperature until fully set and dry to the touch, about 1 hour.
