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Line a baking sheet with parchment paper and set aside.
In a medium saucepan, combine granulated sugar, brown sugar, evaporated milk, and cubed unsalted butter. Place over medium heat and stir continuously until the sugars are dissolved and the mixture reaches a boil.
Maintain a steady boil for several minutes, stirring constantly, until the mixture thickens slightly.
Remove the pan from heat. Immediately stir in vanilla extract and pecans, ensuring the nuts are thoroughly coated in the mixture.
Using a spoon, quickly drop portions of the mixture onto the prepared parchment-lined baking sheet, spacing them to prevent sticking.
Allow pralines to cool completely at room temperature until firm before handling or serving.