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1
Line a baking sheet with parchment paper.
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2
In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt.
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3
Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes.
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4
As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.
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5
Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high.
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6
Boil the syrup, undisturbed, until it registers 236F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
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7
Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220F, 1 to 3 minutes.
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8
Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture.
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9
Then stir in the pecan halves.
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10
Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet.
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11
Let stand at room temperature until firm, about 1 hour.
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12
Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days.
