First Step: Prepare Your Equipment

Line two baking sheets with parchment or waxed paper. Butter two large spoons to prevent the candy from sticking when dropping later. Set aside all your ingredients measured and ready for use.

Second Step: Make the Sugar Syrup

In a large saucepan over medium heat, combine granulated sugar, water, light corn syrup, and salt. Stir occasionally until the sugar is dissolved and the mixture reaches a boil. Do not stir afterward; cook until the syrup reaches 250 to 260°F (hard-ball stage) on a candy thermometer, about 7 to 10 minutes.

Third Step: Whip Egg Whites

While the syrup cooks, whisk the egg whites in a stand mixer on high speed until stiff peaks form, usually 3 to 5 minutes. Add the flavored Jello powder and salt, mixing briefly to incorporate evenly.

Fourth Step: Combine Syrup and Egg Whites

With the mixer running on medium-low speed, slowly drizzle the hot syrup into the beaten egg whites over 1 to 2 minutes. After the syrup is fully added, increase the speed to medium-high and continue beating until the mixture loses its glossy sheen and holds its shape when dropped from a spoon this takes about 4 to 10 minutes. Test by dropping a small portion on the parchment; if it spreads, beat longer.

Fifth Step: Add Flavor and Nuts

Mix in vanilla extract for extra aroma, and gently fold in chopped pecans or your choice of nuts if using. These add pleasant texture and a nutty depth.

Final Step: Shape and Set Divinity

Quickly drop spoonfuls (roughly 2 tablespoons each) onto the prepared baking sheets, creating swoops using a flick of the wrist. Work swiftly before the mixture hardens. Allow the divinity to set at room temperature for at least 2 to 3 hours or overnight until firm.