Using a large saucepan, add sugar, corn syrup and water; stir and place over medium-low heat. Cook, stirring occasionally, until sugar has completely dissolved. (Note: Use a large saucepan here as the mixture will approximately double in size as it’s heated.)

Continue cooking, without stirring anymore, until temperature of mixture reaches 260°F. Meanwhile, beat egg whites with an electric mixer on high speed until stiff peaks form.

With the mixer still running on medium speed, carefully pour hot syrup in a thin stream down the side of the mixing bowl. Add vanilla extract and continue beating on medium-high speed for 5-10 minutes or until mixture is no longer glossy and can hold its shape. (Tip: To test, drop a spoonful of divinity onto wax paper. If it holds its shape, then it’s ready. If it spreads out, then continue beating for another 1-2 minutes.)

Using 2 spoons sprayed with non-stick baking spray, drop spoonfuls of mixture onto waxed paper.

Gently push a pecan half into the center of each divinity.

Let divinity stand at room temperature for 12 hours before storing in an airtight container.