1. Line two large baking sheets with parchment paper and set them aside so they are ready for dropping the pralines.

2. Toast the pecan halves in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and lightly darkened, then transfer them to a bowl to cool.

3. In a heavy-bottomed medium saucepan, combine the granulated sugar, brown sugar, heavy cream, butter, and salt, stirring until everything is evenly moistened.

4. Attach a candy thermometer to the side of the pan, making sure the tip sits in the mixture but does not touch the bottom of the pan.

5. Cook over medium heat, stirring gently, until the sugars dissolve and the mixture comes to a steady simmer, then stop stirring and let it bubble while the temperature rises.

6. Continue cooking until the thermometer registers 236–238°F (soft-ball stage), then immediately remove the pan from the heat and let it sit undisturbed for 1 minute so the bubbles settle.

7. Stir in the vanilla extract, then add the toasted pecans and mix until they are evenly coated in the hot candy mixture.

8. Using a wooden spoon or heat-safe spatula, beat the mixture for 2–4 minutes, just until it thickens, cools slightly, and begins to lose its glossy shine.

9. Working quickly, drop heaping tablespoons of the praline mixture onto the prepared baking sheets, spacing them slightly apart as they set.

10. Allow the pralines to cool at room temperature for 30–45 minutes, or until firm and set, then gently peel them from the parchment and store or serve.