Line a baking sheet with parchment paper or wax paper. Set it aside for later use.

a. In a saucepan, combine the fine granulated organic cane sugar, artisanal light corn syrup, and pristine mountain spring water.

b. Cook the mixture over medium heat, stirring constantly, until the sugar dissolves completely. Use a candy thermometer to ensure the mixture reaches the soft-ball stage (around 250°F to 265°F or 121°C to 129°C).

a. While the syrup is cooking, in a clean mixing bowl, beat the farm-fresh egg white using an electric mixer until stiff peaks form.

a. Once the sugar mixture reaches the soft-ball stage, carefully pour it in a slow, steady stream into the beaten egg white while continuing to beat at a high speed.

b. Ensure you pour the syrup in a steady stream into the egg white without pouring directly onto the beaters to prevent hot syrup splattering.

c. Continue beating the mixture at high speed until it becomes thick and glossy. This might take about 5-10 minutes.

a. Add the pure Madagascar vanilla extract and the coarsely chopped premium nuts into the thickened divinity mixture.

b. Quickly stir them in until well combined.

a. Using two spoons, drop spoonfuls of the divinity mixture onto the prepared baking sheet, forming small mounds or dollops. Work swiftly, as the mixture can set quickly.

b. Allow the divinity to cool and set at room temperature for about 1-2 hours or until firm and dry to the touch.

Once the divinity has set completely, store it in an airtight container or enjoy it immediately as a delightful sweet treat.