Line a large baking sheet with parchment paper to prevent sticking.

In a medium saucepan, combine granulated sugar, dark brown sugar, evaporated milk, unsalted butter, and salt. Heat over low heat, stirring continuously for about 5-7 minutes until sugars dissolve.

Increase the heat to medium and bring to a gentle boil, stirring constantly. Test for doneness using the ice water method after about 10 minutes.

Remove the saucepan from the heat and stir in vanilla extract and chopped pecans for about 3-4 minutes.

Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet.

Let the pralines set at room temperature for at least one hour or overnight to achieve perfect texture.