Line a large section of your kitchen counter or a few baking sheets with wax paper.

In the completely clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Leave them in the bowl.

In a medium, heavy-bottomed saucepan, combine the sugar, light corn syrup, and water. Stir gently, then attach a candy thermometer.

Bring the mixture to a boil over medium-high heat without stirring. Cook until the thermometer reads exactly 255°F (hard-ball stage).

Remove the syrup from the heat. Turn the stand mixer to medium speed. Very slowly and carefully, pour the hot syrup down the side of the mixing bowl in a thin stream into the beaten egg whites.

Once all the syrup is added, turn the mixer to high speed. Beat continuously until the mixture loses its glossy shine, turns matte, and becomes thick enough to hold its shape.

Immediately turn off the mixer. Fold in the vanilla extract and chopped pecans.

Working quickly, use two spoons to drop mounds of the candy onto the prepared wax paper.

Allow the divinity to sit at room temperature for at least 2 hours, or until completely set and dry to the touch.