Line baking sheets with parchment paper and set aside.
If you are using a candy thermometer, attach it to the inside of a medium saucepan (heavy bottom) about 1/8-1/4 inch from bottom of pan.
Place burner on a medium heat and add white granulated sugar, corn syrup, and cold water to sauce pan. Mix ingredients well until sugar is dissolved. Keep stirring until halfway to hard ball stage which is 250 – 260 degrees on candy thermometer.NOTE: make sure to brush water on the inside of pan just above the liquid to melt away the crystals that might form. Keep doing this until hard ball stage. Once you are halfway to hard ball stage, add egg whites to the bowl of your stand mixer, place on the highest setting and beat until egg whites are stiff peaks. Turn off stand mixer.
Once the sugar mixture reaches hard ball stage turn off burner. Turn stand mixer back on to the highest setting and slowly pour in the sugar mixture into the egg whites.
Keep mixing while adding in the vanilla extract. Allow to continue mixing for 8-10 minutes until candy holds it's shape. Turn off stand mixer.
Spray non-stick cooking spray on the cookie scoop or 2 large spoons. Start scooping candy mixture onto parchment lined sheet pans quickly. Very quickly. Candy will start to set up.
After each scoop of candy goes onto your pan, place a pecan on top and push down to secure.
Allow divinity to harden and dry for several hours or overnight. Once dry, store in an airtight container for up to 2 weeks. Enjoy.
