In a heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves.

Continue boiling (without stirring) until the mixture reaches 260°F (hard-ball stage) on a candy thermometer.

While the syrup is cooking, beat egg whites and salt in a stand mixer on high until stiff peaks form.

Slowly pour the hot syrup into the egg whites while mixing on high. Beat constantly until the mixture holds its shape—about 6–8 minutes.

Add vanilla and fold in pecans.

Quickly drop spoonfuls onto waxed paper. Let cool completely before storing.