• 11 (6-ounce) jar maraschino cherries, drained and chopped
• 22 1/2 cups granulated sugar
• 31/2 cup light corn syrup
• 42 large egg whites, at room temperature
• 51/4 teaspoon kosher salt
• 61/4 teaspoon cream of tartar
• 71 1/2 teaspoons pure vanilla extract
• 81 cup chopped toasted pecans

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Instructions

1. 1

   Place maraschino cherries on a plate lined with paper towels; blot dry. Line baking sheets with parchment paper.

2. 2

   Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. Bring to a boil over medium heat. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes.

3. 3

   Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. (If egg whites are ready before syrup, decrease mixer speed to low to slow process until syrup is ready.) Increase mixer speed to medium-high and gradually drizzle hot syrup into egg whites in a thin, steady stream, 1 minute. Increase speed to high and beat until candy is beginning to lose its gloss and holds its shape when dropped from a spoon, 4 to 6 minutes. Immediately stir in vanilla, pecans, and cherries.

4. 4

   Working quickly using 2 spoons, drop candy by heaping spoonfuls onto prepared baking sheets. Let stand at room temperature, uncovered, overnight. Store at room temperature in an airtight container up to 2 weeks.