First, gently blot your chopped maraschino cherries dry with paper towels to remove excess moisture. Get your baking sheets ready by lining them with parchment paper – this makes cleanup a breeze!
In a sturdy saucepan, combine the sugar, corn syrup, and ½ cup of water. Heat this mixture over medium heat, bringing it to a gentle boil. Without stirring, let it cook until a candy thermometer shows exactly 260°F (this usually takes 8-9 minutes).
While the syrup is cooking, grab your electric mixer. In a clean bowl, beat the egg whites, salt, and cream of tartar on medium speed until lovely stiff peaks form (about 3-4 minutes). If your egg whites are ready before the syrup, just reduce the mixer speed to low to keep them soft. Once the syrup hits 260°F, increase your mixer to medium-high and slowly drizzle the hot syrup into the egg whites in a thin, steady stream for about one minute. Then, crank the speed to high and beat for another 4-6 minutes, or until the mixture starts to lose its shine and holds its shape when you drop it from a spoon. Quickly fold in the pure vanilla extract, toasted pecans, and those lovely dried cherries.
Working swiftly, use two spoons to drop generous spoonfuls of the divinity onto your prepared baking sheets. Let these delicious treats set overnight, uncovered, at room temperature. Once firm, store them in an airtight container at room temperature for up to two weeks – perfect for sharing the love!