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Line a baking sheet with parchment paper and set aside. Prepare a tablespoon or small cookie scoop for shaping the pralines.
In a dry skillet over medium heat, toast the pecan halves for 5 to 7 minutes, stirring frequently until fragrant. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and heavy cream. Stir over medium heat until the sugars dissolve and the mixture starts to bubble.
Add in the butter and continue stirring. Bring the mixture to a gentle boil and cook for about 3 to 4 minutes until it thickens slightly.
Remove from heat. Stir in the vanilla extract, toasted pecans, and salt. Keep stirring for 2 to 3 minutes until the mixture becomes creamy and begins to thicken.
Quickly spoon the mixture onto the prepared baking sheet in small mounds. Let cool at room temperature for 20 to 30 minutes until set.