While the egg whites are beating, combine the sugar, corn syrup and water in a medium-size, heavy saucepan over medium-high heat. Stir just until the sugar is dissolved then allow it to cook undisturbed until it reaches 260 degrees (the hard ball stage). Note: It took 14 minutes for me (I’m at 5,500 feet). The mixture will be light and bubbly.
With the mixer running on high speed, slowly pour a steady drizzle of the hot sugar mixture into the stiff egg whites. Add the vanilla extract.
Continue to beat the mixture until it thickens, is no longer glossy and when the paddle attachment is lifted out of the mixture, the mixture on the paddle attachment slowly flows back into the mixture in the bowl to sit on the surface not dissolve into the mixture (for me it was about 7 minutes using a Kitchenaid standing mixer; the time required will depend on your mixer). It is not as sticky as well.
Hand stir the pecans quickly into the candy mixture.
Using the prepared dining spoons, scoop some of the Divinity with one, and use the other to scrap it off the first spoon onto the waxed paper of the prepared baking sheet. The Divinity should hold its shape (if it does not it needs to be beaten further).