Combine sugar, syrup and water in microwave safe bowl. Microwave on high for 17 to 19 minutes until mixture reaches the hard ball stage (260 degrees on a candy thermometer.)
Whioe the sugar mixture is cooking, asdd salt to the egg wjites in a large bowl. Beat on high until stiff peaks form.
SLOWLY pour the syrup in a thin stream into stiffened egg whites beating constantly until mixture loses its gloss and thickens - about 4 to 5 minutes. Stir in vanillas and pecsn pieces. Drop at once by spoonfuls onto foil.