1. Line two baking sheets with parchment paper and keep a spoon or small cookie scoop nearby.

2. Add granulated sugar, brown sugar, evaporated milk, butter, and salt to a heavy-bottomed saucepan.

3. Cook over medium heat, stirring until the sugars dissolve and the butter melts.

4. Bring the mixture to a steady boil and cook until it reaches 236°F to 238°F on a candy thermometer.

5. Remove the pan from the heat and stir in the vanilla extract and toasted pecans.

6. Stir the mixture for 2 to 4 minutes, until it thickens slightly and begins to lose some shine.

7. Quickly drop spoonfuls onto the prepared baking sheets, leaving space between each praline.

8. Let the pralines cool at room temperature until firm, then store in an airtight container.