Add both sugars to a small pot on the stove along with the evaporated milk.
Using medium-high heat, bring to a boil, stirring often.
Use a pastry brush with water to remove any crystallized sugar on the sides of the pot.
Bring sugars to a heat of 228 degrees F (using a candy thermometer)
Add butter and both sets of pecans. Keep stirring.
Continuously stirring bring the mixture to 232 degrees F.
Turn off the heat, stir in the vanilla and salt and keep stirring.
Keep stirring until the mixture completely loses its gloss. This can take upward of 10 minutes).
On a baking sheet lined with parchment paper (or wax paper), use a cookie scoop to drop scoops of the praline mixture on there. Leave about 2 inches between each one.