Pecan Divinity

Directions

1. 1
   Combine sugar, corn syrup and water in heavy saucepan.
2. 2
   Cook over medium heat to 270° to 290° on candy thermometer, soft crack stage, stirring frequently.
3. 3
   Beat egg whites with cream of tartar in mixer bowl until stiff peaks form.
4. 4
   Add hot syrup 1/3 at a time to egg whites, beating constantly until stiff.
5. 5
   Stir in vanilla and pecans.
6. 6
   Drop by teaspoonfuls onto waxed paper. Yield:
7. 7
   36 servings.