Line two baking sheets with parchment paper; set aside.

In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved.

Increase the heat to medium and simmer until the mixture reaches 240 degrees F, stirring constantly. (If the mixture begins to crystallize, you can add 2 more tablespoons of the cream and continue cooking until it loosens up)

add the pecans and vanilla, stir until mixture returns to 240 degrees.

remove from heat and do not stir until temp comes down to 212 degrees.

Use a wooden spoon, and stir for 2 mins until praline has thickened

portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.)

Cool for at least 30 minutes before enjoying