Remove your 2 large egg whites from the refrigerator and let them sit at room temperature for about 30 minutes—this is crucial because room temperature egg whites whip to much greater volume than cold ones, which is essential for divinity's light, airy texture. While they're coming to temperature, measure out all your dry ingredients (sugar, corn syrup, salt, water) into a microwave-safe bowl and gather your pecans, vanilla extract, and a candy thermometer. Having everything ready before you start cooking is essential because once the sugar mixture reaches temperature, you'll need to work quickly.

Combine the sugar, water, corn syrup, and salt in your microwave-safe bowl and stir until well blended. Microwave on high for 4 minutes, then remove and stir thoroughly to redistribute heat. Return to the microwave and cook for another 6–8 minutes, stirring every 2 minutes, until the mixture reaches 260°F on your candy thermometer (this is the hard ball stage). I always insert the thermometer into the mixture without letting it touch the bottom of the bowl for the most accurate reading. Watch carefully during the final minutes—temperature rises quickly near the end and overshooting even by 5 degrees can affect your final texture.

While the sugar mixture is in its final cooking stages, begin beating your room temperature egg whites in a clean bowl using an electric mixer on high speed. Beat for 3–4 minutes until stiff peaks form—the whites should look glossy and hold their shape completely when you lift the beaters. Timing this step so it finishes right as your sugar reaches temperature is ideal, so you're ready to combine immediately.

Remove the hot sugar mixture from the microwave and immediately begin pouring it into the beaten egg whites in a thin, steady stream while the mixer runs on medium speed. This gradual addition is critical—adding it too quickly will cause the mixture to become grainy. Keep the mixer running throughout the entire pouring process to ensure the hot syrup cooks the eggs safely and fully incorporates. Once all the sugar mixture has been added, increase the mixer speed to high.

Continue beating on high speed for 15–20 minutes until the mixture transforms from glossy to matte and becomes thick enough that it holds its shape when a spoon is lifted from the bowl. This beating is what creates divinity's signature light, fluffy texture by incorporating air throughout. I like to stop and test the consistency every few minutes toward the end by dropping a small spoonful onto parchment to see if it holds—this helps you know exactly when to stop before overbeating.

Quickly fold in the chopped pecans and vanilla extract using a spatula or wooden spoon until just combined—don't overmix at this stage. Working rapidly (the mixture will start to harden), drop spoonfuls of the candy onto a parchment-lined baking sheet, spacing them about an inch apart. Use two spoons if needed to shape them into mounds. Let the candy set at room temperature for at least 2 hours before serving or storing.