In a medium saucepan, combine granulated sugar and corn syrup over medium heat. Stir gently until boiling and monitor temperature with a candy thermometer, cooking until it reaches 250°F.

While the sugar mixture is boiling, beat the egg whites in a large mixing bowl until frothy, then continue until soft peaks form.

Carefully pour the hot syrup into the egg whites in a thin stream while mixing on high speed until stiff peaks form.

Gently fold in the flavored Jell-O until the mixture is consistent in color.

Fold in the chopped pecans, ensuring even distribution without losing the airy texture.

Drop spoonfuls of the mixture onto wax paper and allow to set at room temperature for a few hours.