Prepare sheet pan with parchment paper and sift confectioners’ sugar over surface. Gather either two tablespoons or a #60 disher in a small bowl in preparation for scooping.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set aside.

In a heavy-bottomed medium saucepan, place 1 ¾ cup sugar, corn syrup, and water. Stir gently together until all sugar has been hydrated, careful not to slosh mixture on sides of pot.

Cook on medium-high heat until mixture reaches 260F, about 8-10 minutes.

Meanwhile, when your syrup reaches about 230F, whip egg whites on medium-high speed for about 1 minute. Once foamy, add cream of tartar. Slowly add remaining ¼ cup of sugar, then increase speed to high until mixture thickens and becomes white in color. The goal is to reach soft peaks in your egg whites and have your syrup reach 260F at the same time.

Carefully pour syrup into bowl with whipping egg whites, careful to aim right between the whisk and sides of the bowl. Add salt, vanilla, and maple.

Continue whisking on high until mixture looks like marshmallow and starts to lose its shine. Reduce speed and add cooled pecans and continue whisking for another minute. Mixture should be extremely white and fluffy with a dull sheen and should fall off the whisk into thick ribbons and take time to absorb back into the rest of the mixture. If it absorbs quickly, continue whisking.

Add hot water to the bowl with your disher or spoons. Quickly scoop tablespoon-size portions of divinity onto prepared sheet pan, continuing to dip in hot water in between every couple scoops. Mixture will set up as you scoop.

Let mixture set in cool, dry space for 4 hours. Divinity can be stored in an airtight container for 4 days.