- Line a baking sheet with parchment paper and set aside.
- In a large saucepan, combine sugar, water, corn syrup, and salt. Heat over medium heat, stirring occasionally, until a candy thermometer reads 260°F, about 8-10 minutes.
- While the mixture heats, beat egg whites on high speed with an electric mixer until stiff peaks form.
- Remove the saucepan from heat. Slowly and carefully pour the hot candy mixture into the beaten egg whites, with the mixer on high speed. Continue to beat until the mixture holds its shape, about 5-10 minutes.
- Stir in vanilla extract and chopped pecans until well blended.
- Grease two spoons with cooking spray. Scoop a spoonful of the candy mixture and drop it onto the prepared baking sheet. Repeat until all of the mixture is used.
- Allow the candy to set at room temperature until dry and no longer sticky.
- Store in an airtight container for up to 3 days.
Pages: 1 2
