Uncover and cook, without stirring, until mixture boils and reaches hard ball stage (260°F on candy thermometer).
Beat the egg whites in a large bowl until stiff peaks form. With electric mixer running at high speed, pour the hot sugar syrup in a thin stream over the egg whites. Add vanilla and continue beating until mixture begins to hold its shape (about 3 or 4 minutes). Stir in pecans. Candy may be tinted with few drops of food coloring, if desired.
Drop by tablespoonfuls onto waxed paper. Allow to cool.
Makes about 5 dozen pieces.
Recipe editor Patricia Mitchell
Online Since 1997
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