3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
3/4 tsp vanilla extract
1/4 tsp rum extract
1 cup pecans, chopped
Prepare a cookie sheet by oiling the pan with vegetable oil.
Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
Mix in extract and nuts until fully incorporated.
Drop by the teaspoonful onto cookie sheet, and let cool until set.