- Cook sugar, water, corn syrup, and salt in saucepan over medium heat, stirring until sugar is dissolved. Continue cooking until mixture spins a thread when pulled up with a spoon or a small amount of mixture forms a very hard ball when dropped in ice cold water. (It will be at 266 degrees on a candy thermometer.)
- In a mixing bowl, beat egg whites until stiff. Gradually pour sugar mixture over egg whites, beating constantly with mixer until all syrup is mixed in well. Continue beating until candy is stiff and loses its shine and mixture will hold its shape when dropped from a spoon. Fold in vanilla and chopped pecans.
- Drop by teaspoonfuls onto waxed paper. Decorate by gently pressing a pecan half into the top of each piece. Let sit until firm.
- Store covered in cool, dry spot for up to 2 weeks.