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Place pecans in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring frequently, until lightly golden and aromatic. Remove from heat and set aside to cool.
In a heavy-bottomed saucepan, combine brown sugar, powdered sugar, heavy cream, butter, vanilla extract, and salt. Set over medium heat and stir continuously until butter is melted and sugars dissolve completely.
Increase to a gentle boil and cook, stirring often, until the mixture reaches 234°F to 239°F on a candy thermometer or forms a soft, pliable ball when dropped in cold water.
Remove the saucepan from heat. Immediately add toasted pecans and stir rapidly to thoroughly coat with the caramelized mixture.
Drop heaping spoonfuls of the mixture onto parchment paper or a silicone baking mat, spacing each apart. Allow pralines to cool at room temperature until firm with a crisp top and slightly tender center.