I recommend using a good electric mixer; I've managed to burn out the motor on more that one cheap electric hand mixer while making this recipe. I recently started making divinity using a KitchenAid 325-watt mixer, and I believe this is the best way to do it - much easier on the cook. This recipe is very sensitive to humidity. The bottom line is that if the humidity is much more than 60%, the divinity may not set up the way it should. If the humidity is especially low, the tendency is to have a drier candy. No complaints, though. I also recommend using a two spoon method when dropping it onto the wax paper - one spoon to get it out of the bowl and the second spoon to shape it and push it off the 1st spoon and onto the wax paper. It also helps to have a second set of hands for this part of the process, as once the divinity starts to cool, it will set quickly.

4 cups sugar
1 cup light corn syrup
3/4 cup water
3-4 egg whites (depending on size of eggs - 3 large or 4 medium)
1-2 cups chopped pecans (1 3/4 c. recommended)
1 teaspoon vanilla

4 cup s sugar 1 cup light corn syrup 3/4 cup water 3 -4 egg whites (depending on size of eggs - 3 large or 4 medium) 1 -2 cups chopped pecans (1 3/4 c. recommended) 1 teaspoon vanilla

Put the sugar, corn syrup, and water in a saucepan. Cook slowly starting at just over medium heat, stirring continuously until dissolved (estimated 10+ minutes). I find that using a metal spoon is best, as it is easy to see the minimized sugar granules on the spoon. The mixture does not have to be completely clear, but the size and frequency of the granules should be minimal.

Then increase heat to high and cook without stirring until it reaches 255 degrees (use candy thermometer, estimated 15 minutes). While the mixture is heating, beat the egg whites in your batch mixing bowl to a stiff peak. I do not recommend doing this step before then as you do not want the peak to soften too much prior to adding the sugar/corn syrup/water mixture.

When the sugar mixture reaches 255 degrees, remove from heat and pour into the egg whites in a fine stream, beating the entire time. On KitchenAid mixer, use the 4 setting while pouring; this process usually takes about 5 minutes. Once you have finished pouring the sugar mixture into the egg whites, increase to a 6 setting. Continue to beat until the mixture holds its shape and loses its gloss. This can take 10 to 20 minutes to complete.

Add the vanilla and nuts and mix until combined.

Drop by teaspoon onto wax paper.

Average estimated cooking times:
10-12 minutes to dissolve sugar/corn syrup/water mixture
5 minutes to heat mixture to 255 degrees
5 minutes to pour thin stream of mixture into egg white mixture
14-18 minutes for the mixture to hold its shape