Line a baking sheet with parchment paper or silicone mat. Set aside to place finished pralines.

In a dry skillet, toast pecans over medium heat for 2–3 minutes. Stir often until aromatic and lightly browned.

In a medium saucepan, combine granulated sugar, brown sugar and heavy cream. Stir until sugar dissolves slightly.

Add unsalted butter and a pinch of salt. Stir gently to mix evenly with sugar and cream mixture.

Bring to a boil over medium heat. Stir constantly to prevent burning. Cook until mixture reaches 235°F–240°F (soft-ball stage).

Remove from heat. Stir in toasted pecans and vanilla extract. Mix quickly to combine before mixture cools.

Using a wooden spoon, beat mixture until it thickens slightly and loses some shine, about 2–3 minutes.

Drop spoonfuls of mixture onto prepared baking sheet. Space them slightly apart to prevent sticking.

Allow pralines to cool and set completely at room temperature. This takes about 30–40 minutes.

Once set, transfer pralines to a serving plate. Store extras in an airtight container for later enjoyment.