2 cups pecan halves
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Line a baking sheet with parchment paper
Toast pecans in a dry skillet over medium heat for 3 to 5 minutes
Combine granulated sugar, brown sugar, heavy cream, butter, and salt in a saucepan
Cook over medium heat, stirring until the mixture reaches a smooth boil
Boil until the mixture thickens and reaches soft-ball stage
Remove from heat
Stir in vanilla extract
Add pecans and stir to coat evenly
Continue stirring until the mixture starts to crystallize and cling to the pecans
Spread the pecans onto the prepared baking sheet
Separate the pecans with a fork
Let cool completely
Store in an airtight container