1. Preheat your oven to 350°F (175°C) and arrange pecans in a single layer on a baking sheet. Toast them for 5–7 minutes until fragrant and slightly golden, then let them cool.
2. In a medium, heavy-bottomed pot, combine 2 cups of granulated sugar, 1 cup of light brown sugar, 1 cup of heavy cream, and 4 tablespoons of unsalted butter. Stir gently over medium heat to mix the ingredients evenly.
3. Attach a candy thermometer to the pan. Stir constantly as the mixture is brought to a boil. Continue heating until it reaches the soft ball stage, around 235°F–240°F (113°C–115°C).
4. Remove the pot from heat and quickly stir in the toasted pecans, 1 teaspoon of vanilla extract, and a pinch of kosher salt. Stir vigorously for 2–3 minutes until the mixture thickens slightly and becomes creamy.
5. Prepare a sheet of parchment paper or grease a flat surface with butter. Scoop heaping tablespoons of the mixture onto the parchment in evenly spaced rounds. Work swiftly, as the mixture sets quickly.
6. Allow the pralines to cool and firm up for at least an hour. Once hardened, they are ready to enjoy. Store them as desired to maintain freshness and texture.