Line two large cookie sheets with parchment paper and pull out two soup-size spoons. Measure out all the ingredients before starting.

Place the sugars, evaporated milk, butter, and salt into a medium saucepan and stir over medium heat until the sugars have dissolved completely.

Turn the heat up to medium-high and stir constantly until the mixture reaches 235-240°F on a candy thermometer (the soft ball stage). It’s important to stir continuously to prevent it from burning, seizing, or turning grainy. Immediately remove the pan from the heat.

Dump in the toasted pecans and stir for about 2 minutes, until the mixture has thickened, lightened in color, and lost its glossy sheen. Also, the pecans should no longer sink down to the bottom.

Place a spoonful of the praline mixture onto a prepared cookie sheet, using another spoon to push the hot mixture off the spoon. Repeat until all the pralines are on the cookie sheets. If the mixture starts seizing, add 1-2 tablespoons of boiling water and stir gently until the mixture is smooth again. Work quickly before the praline mixture hardens; get someone to help you if you can.

Allow the pralines to set completely (about 1-2 hours) before removing from the parchment and serving. You will probably notice cloudy crystals forming on them as they set; this is called blooming, and is perfectly normal on even the best pralines.