Line two sheet pans with parchment paper and measure out all ingredients.

In a medium saucepan, combine the sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F.

When the syrup reaches about 240°F, begin whipping the egg whites on high speed in a stand mixer until stiff peaks form.

With the mixer on low, slowly pour the hot syrup into the egg whites. Once all the syrup is in, increase to medium-high and beat for 5–6 minutes, until the mixture is fluffy and slightly dull in appearance.

Add the pecans and vanilla extract. Mix just until combined.

Quickly scoop tablespoon-sized portions onto the prepared pans using the sprayed spoons. Work quickly as the candy sets fast.

Let cool and set at room temperature for about 30 minutes, or until firm to the touch.