Line a large baking sheet with parchment paper or a silicone baking mat; lightly grease if your kitchen is very humid. Place the egg whites in a clean, dry stand mixer bowl fitted with the whisk attachment. Clip a candy thermometer to a heavy‑bottomed 2–3 quart saucepan so the tip sits in (but not touching the bottom of) where the syrup will be.

In the prepared saucepan, combine the granulated sugar, light corn syrup, water, and fine sea salt. Stir just until all the sugar is evenly moistened and no dry pockets remain.

Place the pan over medium heat and cook, stirring gently, until the sugar fully dissolves and the mixture looks clear. Once it comes to a simmer and the sugar is dissolved, stop stirring. Let it boil undisturbed until the thermometer reads 250–255°F (121–124°C), the firm‑ball stage. This usually takes 8–12 minutes.

While the syrup cooks, begin whipping the egg whites on medium speed until foamy. Increase to medium‑high and beat to stiff peaks, where the tips stand up straight when you lift the whisk. If they’re ready before the syrup, reduce mixer speed to low to keep them moving.

When the syrup reaches 250–255°F, turn the mixer to medium‑low. Carefully pour the hot syrup in a thin, steady stream down the side of the mixing bowl, avoiding the whisk so it doesn’t fling syrup. Take 1–2 minutes to pour slowly so it incorporates smoothly.

After all the syrup is added, increase mixer speed to medium‑high and beat for 4–6 minutes, until the mixture thickens, loses some of its glossy shine, and holds soft peaks that slowly fold over.

Beat in the vanilla extract and almond extract (if using) for about 30 seconds. Continue beating 2–5 more minutes, until the candy is quite thick and more matte. The beaters should leave trails in the mixture, and a spoonful should hold its shape in soft mounds rather than running off the spoon.

Working quickly before the candy stiffens, use a spatula to gently fold in the chopped toasted pecans or walnuts or other desired mix‑ins until evenly distributed.

Using two teaspoons or a small cookie scoop, drop mounds of candy onto the prepared baking sheet, spacing them slightly apart. Swirl the tops with a spoon for the classic cloud‑like look.

While the candy is still tacky, gently press a pecan piece, crushed peppermint, shredded coconut, or sprinkles on top of each piece, if desired. Let the candy stand at room temperature until firm and dry to the touch, about 1–2 hours or longer in very humid conditions.

Once completely set, carefully peel each piece from the parchment and store in an airtight container at cool room temperature, layered between sheets of wax or parchment paper.