Begin by draining the maraschino cherries thoroughly.

Place them in a strainer and allow the excess cherry juice to drain away.

Transfer the cherries to a plate lined with paper towels.

Gently pat them dry with additional paper towels to remove as much moisture as possible.

This step is extremely important because excess moisture can affect the consistency of divinity candy and prevent it from setting properly.

Once dry, finely chop the cherries into small pieces.

Set them aside.

Next, chop the pecans into small pieces.

For an extra-rich nutty flavor, lightly toast the pecans in a dry skillet over medium-low heat for approximately 3–5 minutes.

Stir frequently to prevent burning.

Remove the pecans from the skillet and allow them to cool completely.

Line two large baking sheets with parchment paper or wax paper.

Set everything aside before beginning the candy-making process.

Step 2: Prepare the Sugar Syrup

In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and salt.

Stir gently over medium heat until the sugar dissolves.

Once the mixture begins boiling, stop stirring to reduce the risk of sugar crystallization.

Attach a candy thermometer to the saucepan, making sure the tip does not touch the bottom of the pan.

Continue cooking until the syrup reaches approximately 250°F (121°C), also known as the hard-ball stage.

This temperature is essential for achieving the correct divinity texture.

Watch the thermometer carefully because even a small temperature difference can affect the final candy.

Avoid scraping crystallized sugar from the sides of the saucepan into the hot syrup.

Step 3: Beat the Egg Whites

While the sugar syrup is cooking, place the room-temperature egg whites in a completely clean, dry mixing bowl.

Using an electric stand mixer or hand mixer with a whisk attachment, beat the egg whites on medium-high speed.

Continue beating until soft peaks form.

Soft peaks should hold their shape briefly but still bend over when the whisk is lifted.

Do not overbeat the egg whites before adding the syrup.

Once the syrup reaches approximately 250°F (121°C), remove it from the heat.

Step 4: Slowly Add the Hot Sugar Syrup

With the mixer running on medium speed, carefully pour the hot sugar syrup into the beaten egg whites in a very slow, steady stream.

Pour the syrup down the inside edge of the mixing bowl rather than directly onto the whisk.

This helps prevent the hot syrup from splashing.

Once all the syrup has been added, increase the mixer speed to high.

Continue beating for approximately 5–10 minutes, depending on your mixer and the humidity.

The mixture should become thick, glossy, fluffy, and noticeably lighter in color.

As the candy cools, it will gradually lose some of its shine and become thicker.

Step 5: Add the Vanilla and Cherry Flavor

Once the mixture begins to thicken, add the vanilla extract and optional almond extract.

Continue mixing briefly until the extracts are fully incorporated.

The mixture should look fluffy and hold its shape.

To test whether the divinity is ready, drop a small spoonful onto parchment paper.

If it holds its shape instead of spreading, the candy is ready for the remaining ingredients.

If it spreads, continue beating for another minute or two and test again.

Step 6: Fold in the Cherries and Pecans

Remove the mixing bowl from the stand mixer.

Using a sturdy spatula or wooden spoon, gently fold in the chopped maraschino cherries and cooled pecans.

Work quickly but carefully because divinity begins to set as it cools.

Make sure the cherries and pecans are evenly distributed throughout the fluffy mixture.

Avoid stirring too aggressively because you want to preserve the airy texture.

Step 7: Shape the Divinity Candy

Using two spoons, drop small portions of the mixture onto the prepared parchment-lined baking sheets.

Each piece should be approximately 1–2 tablespoons in size.

Use the second spoon to help release the mixture from the first spoon.

You can create small rounded mounds or gently shape the tops into decorative peaks.

If desired, press a few extra chopped pecans or tiny cherry pieces onto the top of each candy while the mixture is still soft.

Leave a little space between the pieces to prevent them from sticking together.

Step 8: Allow the Candy to Set

Let the Cherry Pecan Divinity stand at room temperature until completely firm.

Depending on the humidity and room temperature, this can take approximately 2–4 hours.

The outside should become dry to the touch while the inside remains light, soft, and fluffy.

Once fully set, carefully remove the pieces from the parchment paper.

Arrange them in a decorative serving dish or prepare them for storage.

Your homemade Cherry Pecan Divinity is ready to enjoy!