Line a 10" x 10" pan with parchment paper extending over edges of pan. This allows for easy removal of the candy after it cools. Alternatively use a quarter-sheet pan and line with a heat-resistant silicone mat or parchment paper. Lightly spray with cooking oil.
Place the egg whites and salt into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites form stiff, glossy peaks. Once they’re ready, turn off the mixer but leave the bowl in place.
3 Large Egg Whites, ½ teaspoon Sea Salt
Place sugar, corn syrup and water in a 3-quart saucepan. Stir to combine.
4 Cups Granulated Sugar, ¾ Cup Light Corn Syrup, ⅔ Cup Water
Begin heating over medium heat stirring occasionally. Stop stirring when mixture begins to boil.
Insert a candy thermometer into the pan making sure the thermometer does not touch bottom of the pan.
Continue heating until the temperature reaches 260℉ (125℃).
With the whipped egg whites still in the bowl, turn the mixer to medium-low speed. Slowly and carefully pour the hot sugar mixture down the side of the bowl in a steady stream. This should take about one minute.
After the sugar syrup is added to the mixing bowl, turn up the speed to medium-high and continue to whip. The mixture will begin to loose it's glossiness - continue to mix for 5 minutes or until bowl is just slightly warm to the touch.
Working quickly, fold in the pistachios and dried cherries.
1 Cup Dried Cherries, chopped finely, 1 Cup Shelled Pistachios
Pour mixture into your prepared pan. Press the divinity evenly into the pan using your hands or an offset spatula sprayed with vegetable oil.
Allow to rest for 1 hour before unmolding and cutting into desired pieces.
Divinity should be stored in an airtight container for up to 5 days.