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Start by combining the light brown sugar, granulated sugar, and light cream in a saucepan over medium heat.
Stir the mixture continuously until the sugar is fully dissolved.
Add the pecans to the saucepan and continue to stir.
Allow the mixture to boil until it reaches the soft ball stage, which is between 235 and 240 degrees Fahrenheit on a candy thermometer.
Remove the saucepan from the heat and add the unsalted butter and vanilla extract.
Stir the mixture until it becomes creamy and cloudy, then quickly drop spoonfuls onto a lined baking sheet.
Allow the pralines to cool completely before serving.