Egg Whites - 2 large
Granulated Sugar - 450g (2 1/4 C)
Water - 120ml (1/2 C)
Corn Syrup - 120ml (1⁄2 cup)
Vanilla Extract - 5ml (2 tsp)
Pecan, chopped fine - 180g (1 1/2 C)
Sea Salt - 1/4 tsp
Gel Food Coloring (Optional)

STEP 1: Combine sugar, water, corn syrup, and salt in the melting pot. Bring it to a boil over medium heat. Reduce heat a little to allow it to simmer until it reaches 230F on the thermometer.
STEP 2: Start whipping the egg whites in the stand mixer while the syrup is cooking. Start slow adding a pinch of cream of tartar. Increase speed gradually and whip to a firm peak.
STEP 3: When the syrup reaches 230F remove it from the heat and slowly drizzle into the egg whites while whipping on medium to medium high speed. You don't want it to splatter.
STEP 4: One all of the syrup is incorporated, increase speed to high and whip 4-5 minutes until the meringue loses the gloss.
STEP 5: Test by putting a little meringue on the baking sheet to see if it holds its shape. If it holds, mix in the vanilla extract and pecans. If you want to add food coloring, do so now.
STEP 6: Put meringue into a piping bag and pipe onto prepared baking sheet. Each should be approx 2 tbsp size.
STEP 7: Let the sheet of divinity air dry for at least 2 hours. This may be enough or it make need to set and dry overnight. It depends on the humidity. It helps to run a dehumidifier in the kitchen. It is also important to strain the egg whites.

SERVING: Divinity is lovely on a tiered dessert stand with sugar pearls in pastel colors scattered on the stand and maybe a little edible sugar glitter.

STORAGE: Store in an airtight container at room temperature, but somewhere cool and dry. It will keep about 2 weeks.

Note:
You want the divinity to be smooth and dry. Humidity can make it sticky and that sticky will not go away. Make this when the whether is nice and if you need to run a dehumidifier in your kitchen. Also be sure to strain and dry your egg whites.