Step 1

Add both sugars to a small pot on the stove along with the evaporated milk.

Step 2

Using medium-high heat, bring to a boil, stirring often.

Step 3

Use a pastry brush with water to remove any crystallized sugar on the sides of the pot.

Step 4

Bring sugars to a heat of 228 degrees F (using a candy thermometer)

Step 5

Add butter and both sets of pecans. Keep stirring.

Step 6

Continuously stirring bring the mixture to 232 degrees F.

Step 7

Turn off the heat, stir in the vanilla and salt and keep stirring.

Step 8

Keep stirring until the mixture completely loses its gloss. This can take upward of 10 minutes).

Step 9

On a baking sheet lined with parchment paper (or wax paper), use a cookie scoop to drop scoops of the praline mixture on there. Leave about 2 inches between each one.

Step 10

Allow to cool for 30 minutes before moving.