Directions

1. Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside so it’s ready once the candy is mixed.
2. Add the sugar, water, corn syrup, and salt to a heavy saucepan. Heat over medium, stirring occasionally, until the mixture comes to a steady boil. Secure a candy thermometer to the pan and allow the syrup to cook undisturbed until it reaches 260°F, which typically takes about 8–10 minutes.
3. As the syrup cooks, place the egg whites into the stainless steel bowl of the Artiste mixer fitted with the metal whip drive and whisk attachment. Beat on high speed until firm peaks form.
4. Once the syrup reaches temperature, remove it from the heat. With the mixer running on high, slowly pour the hot syrup into the egg whites in a thin, steady stream, directing it down the side of the bowl and away from the center column. Take about two minutes to add all of the syrup.
5. Continue mixing on high speed until the mixture thickens, becomes less glossy, and starts to hold its shape, about 5–8 minutes.
6. Test the consistency by dropping a small spoonful onto the prepared baking sheet. If it keeps a soft mound, the divinity is ready. If it spreads, continue mixing briefly and test again.
7. Mix in the vanilla extract and chopped pecans, if using, just until evenly incorporated.
8. Lightly coat two spoons with cooking spray and quickly portion the divinity onto the prepared baking sheet in tablespoon-sized mounds while the mixture is still warm.
9. Let the candy set at room temperature until firm. Store in an airtight container for up to five days.