Maple Divinity

Cook and stir sugar and corn syrup in a 3-quart saucepan over medium heat until sugar is dissolved. Cook, without stirring, until candy thermometer registers 260 degrees F (or until small amount of mixture dropped into very cold water forms a hard ball).

Beat egg whites in small mixer bowl until stiff peaks form. Transfer to large mixer bowl. Continue beating while pouring hot syrup in thin stream into egg whites.

Add flavoring and beat until mixture holds its shape and becomes slightly dull (If mixture becomes too stiff for mixer, beat by hand). Fold in pecans.

Drop mixture from tip of buttered spoon onto waxed paper.