Prepare for candy making:
Line a baking sheet with parchment paper and set aside.

Heat the mixture:
In a medium saucepan over low heat, combine granulated sugar, brown sugar, evaporated milk, butter, and salt. Stir continuously until all sugar is completely dissolved. This step takes time — do not rush it.

Check sugar texture:
To test readiness, place a small spoonful of the mixture on a spoon, cool briefly, and rub between your fingers. If it still feels grainy, continue cooking until smooth.

Add flavor and pecans:
Once the sugar is fully dissolved, remove the pan from heat. Stir in vanilla extract and chopped pecans.

Beat the mixture:
Using a wooden spoon or silicone spatula, stir vigorously for 3 to 4 minutes until the candy thickens but is still pourable.

Check soft ball stage (optional):
Drop a bit into a glass of ice water — it should form a soft, pliable ball.

Form pralines:
Quickly spoon heaping tablespoons of the candy onto the prepared baking sheet, spacing them about 1 inch apart. If mixture thickens too much, stir in a little hot water to loosen it.

Cool and set:
Let pralines set at room temperature for at least 1 hour or overnight until firm.