Prepare the Pan: Line a cookie sheet with parchment paper or a silicone baking mat (like a Silpat) and set aside. You’ll need it ready to go once the candy is mixed.
Make the Syrup: In a large saucepan, combine the sugar, water, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to boil. Once it starts boiling, stop stirring to prevent crystallization.
Cook to Temperature: Clip a candy thermometer to the side of your saucepan. Continue cooking the syrup without stirring until it reaches 260°F (hard-ball stage). This will take around 8–10 minutes. Keep a close eye on it during the last few minutes, as the temperature rises quickly near the end.
Beat the Egg Whites: While the syrup cooks, beat the egg whites on high speed in a stand mixer fitted with a whisk or paddle attachment until stiff peaks form. The egg whites should be glossy and stand tall when the whisk is lifted.
Combine Syrup and Egg Whites: Once the syrup reaches 260°F, remove it from the heat. With the mixer running on high speed, very slowly pour the hot syrup into the whipped egg whites in a thin, steady stream. This step should take about 2 minutes. Be patient — pouring too fast can cause the mixture to collapse or cook unevenly.
Beat Until Thick: Continue beating on high speed for another 5–8 minutes, or until the candy loses its shine and begins to hold its shape. It should form soft peaks and no longer look glossy. If you’re unsure, drop a small spoonful onto the prepared parchment paper — if it holds a neat mound with swirls instead of spreading flat, it’s ready.
Add Vanilla and Pecans: Once the mixture holds its shape, add the vanilla extract and chopped pecans. Mix for just a few seconds to combine evenly.
