Line two baking sheets with parchment paper or wax paper. Drain the maraschino cherries thoroughly, chop them into small pieces, and pat them dry with paper towels. Excess moisture can interfere with the texture of the finished candy.

Chop the pecans into small, fairly even pieces. If you want a deeper nutty flavor, toast them briefly in a dry skillet over medium-low heat, stirring frequently. Let them cool completely before using.

Separate the egg whites into a clean, dry mixing bowl. Make sure the bowl and beaters are free from grease, because fat can prevent the egg whites from whipping properly.

Step 2: Cook the Sugar Syrup

Combine the granulated sugar, light corn syrup, water, and salt in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves.

Once the mixture begins to boil, stop stirring to reduce the risk of crystallization. Attach a candy thermometer to the side of the saucepan, making sure the tip does not touch the bottom.

Cook the syrup until it reaches approximately 260°F (127°C), the hard-ball stage. This temperature is important for achieving the right consistency. Avoid relying on cooking time alone because humidity, pan size, and stove temperature can affect how quickly the syrup cooks.

Watch the thermometer carefully as the temperature approaches the target. Sugar syrup is extremely hot, so handle the pan carefully and keep children away from the cooking area.

Step 3: Beat the Egg Whites

When the syrup approaches the target temperature, begin beating the egg whites with an electric mixer until they form stiff peaks.

The egg whites should look white, fluffy, and stable, with peaks that hold their shape when the beaters are lifted.

If the egg whites reach stiff peaks before the syrup is ready, reduce the mixer speed and continue monitoring the syrup. Avoid overbeating them until they become dry and clumpy.

Once the syrup reaches 260°F, remove the saucepan from the heat.

Step 4: Slowly Add the Hot Syrup

With the mixer running at medium speed, carefully pour the hot syrup into the beaten egg whites in a thin, steady stream. Aim for the side of the bowl rather than directly onto the beaters to minimize splashing.

Continue beating as the syrup is added. The mixture will become thicker, glossy, and increasingly firm as it cools.

Add the vanilla extract and optional almond extract. Continue beating until the mixture holds its shape and a small spoonful placed on parchment begins to set instead of spreading into a puddle. Depending on your mixer and kitchen conditions, this can take several additional minutes.

Step 5: Fold in the Cherries and Pecans

Once the divinity mixture is thick enough to hold its shape, gently fold in the chopped cherries and pecans using a sturdy spatula.

Work quickly but carefully. If the mixture becomes too firm before the additions are incorporated, forming the candies will be more difficult.

Drop spoonfuls of the mixture onto the prepared baking sheets, creating small, rounded mounds. You can use two spoons to create the traditional swirled peaks associated with homemade divinity.

Allow the candies to rest at room temperature until the surfaces are dry and the pieces are firm enough to lift easily from the paper. In humid conditions, this may take considerably longer.