Line 2 sheet pans with parchment paper. Set aside.

In a large saucepan, add the sugar, corn syrup and water. Stir to combine.

Place your candy thermometer in the saucepan without letting it touch the bottom of the pan.

Place the saucepan over medium/low heat and let it come up to a boil, stirring occasionally until it comes up to a boil. Once the mixture boils, do not stir.

Allow the syrup mixture to come up to 250 degrees F or firm-ball stage, don’t adjust the heat during this process.

Meanwhile, in the bowl of a stand mixer, add the egg whites. Whip using the whisk attachment at medium/high speed until stiff peaks form. Set aside until the syrup mixture is ready.

Spray two spoons with nonstick cooking spray. Set aside until ready to use.

Once the syrup mixture reaches 250 degrees or firm-ball stage, remove from the heat.

Turn on the mixer on medium speed with the whipped egg whites in it.

Very, very slowly and carefully, pour a slow, steady stream of the hot syrup into the whipped egg whites. It should take about 5 minutes to pour the syrup into the eggs - do not rush it! Be sure to pour the hot syrup mixture while the mixer is running and don’t stop pouring once you start.

Once the entire syrup mixture has been poured and it’s been whipped until combined, add the vanilla. Increase the speed of the mixer to medium/high and beat until the mixture is no longer shiny and the bowl is not hot to the touch.

Remove the bowl from the stand mixer and add in the chopped pecans. Fold until evenly distributed into the mixture.

Scoop out a spoonful of the mixture and use the other spoon to scrape it off.

Drop the dollops onto the prepared baking sheets. Continue until the rest of the mixture has been portioned out.

Add a pecan half on top of each mound and press into place.

Allow them to set for about 30 minutes to firm up.

Store in an airtight container at room temperature for 5 to 7 days.