Directions:

1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and candy thermometer registers 248° (about 15 minutes). (The syrup mixture should bubble on the surface; be sure to keep a close eye on the thermometer because the temperature of the syrup rises quickly). Remove syrup mixture from heat.

2. (Start with a clean bowl; any greasy residue in bowl can reduce volume of beaten egg whites). Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin, slow, steady stream over egg whites, beating constantly at high speed, about 5 minutes.

3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (about 4-5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.

4. (Use a butter wrapper to lightly grease wax paper). Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper (get a partner and both should use two teaspoons to drop candy, dipping from bottom of bowl and working gradually to the top since candy starts to harden first from bottom of the bowl). Garnish, if desired. Cool.