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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Spread the pecan halves in a single layer on the prepared baking sheet. Bake the pecans for 8-10 minutes, or until they are lightly toasted and fragrant.
In a large skillet or heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, unsalted butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the mixture begins to bubble. Continue cooking for about 5-7 minutes, or until the mixture thickens and reaches a caramel-like consistency.
Remove the skillet from the heat and stir in the vanilla extract and salt. Mix well to ensure the vanilla and salt are evenly distributed throughout the caramel syrup.
Add the toasted pecan halves to the skillet with the caramel syrup. Stir until the pecans are evenly coated with the syrup.
Using a spoon or your hands (lightly greased), form the pecan mixture into small clusters. Place the clusters on the prepared baking sheet, leaving space between each cluster.
Allow the pecan clusters to cool completely on the baking sheet. Once they are firm and set, transfer them to an airtight container for storage.