Mix the first four ingredients. Cook over medium heat until it forms a soft ball in cold water.
Beat two egg whites until stiff. Continue beating and pour half of cooked syrup slowly into egg whites. Continue beating while cooking remaining syrup until it forms a hard ball in cold water. (It will spin a thread from the spoon and blow in the breeze)
Add the hard cooked syrup to the first mixture slowly (fine stream) and add vanilla. Continue beating at high speed until it is thick enough to drop from spoon. Fold in pecans. Drop by teaspoon on waxed paper or buttered plate. I used a regular saucepan and cooked it on the front small burner.
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