Add the sugar, water, corn syrup and salt to a heavy bottomed saucepan. Bring to a boil, stirring often, until all the sugar has dissolved.

Once the sugar mixture is boiling, stop stirring. Using a candy thermometer, keep the mixture boiling until it reaches 260°F. This should take around 10 minutes.

While you are cooking the sugar, add the egg whites to the bowl of your stand mixer (along with the cream of tartar if you are using - usually in a very humid climate). Using the whisk attachment beat until stiff peaks form.

Switch to your paddle attachment and slowly pour the hot sugar mixture into the egg whites, still beating on high. Keep beating for about 5 minutes or so, until the mixture is no longer glossy.

On a baking sheet lined with parchment paper, drop a spoonful of the mixture onto the sheet. If the mixture holds its shape, then you are done. Move onto the next step. If it puddles then beat another minute or so.

Add the vanilla and chopped pecans, give one little blast to mix into the candy then spoon mixture quickly onto the baking sheet.

For the candy to set should only take about 3-5 minutes.