Divinity

1 cup water
5 cups sugar
1 cup light corn syrup
½ teaspoon salt
4 egg whites at room temperature
2 teaspoons vanilla extract or (1 teaspoon vanilla and 1 teaspoon almond extract)
1½ cups chopped pecans
½ teaspoon green food color

Grease well 13x9 inch baking pan and line with foil; set aside. In large saucepan over medium heat, heat 5 cups sugar, 1 cup corn syrup, ½ teaspoon salt and 1 cup water to boiling, stirring constantly. With pastry brush dipped in hot water and drained, brush sides of pan to wash down any sugar crystals which form. Insert candy thermometer; continue cooking until temperature reaches 248°. Meanwhile, in a large bowl with mixer at high speed, beat 4 egg whites until stiff peaks form. Beating at high speed, slowly pour half of syrup into whites. Continue beating while heating other half of syrup to 278°. Continue beating; slowly pour hot remaining syrup into mixture; beat until mixed and very stiff. Add vanilla extract and food coloring. Beat until mixed. Add chopped pecans and beat until mixed. Pour into 3 quart buttered Pyrex dish immediately. Let cool and cut into squares.