Prepare three sheet pans by lining them with foil or parchment paper and lightly coating them with cooking spray. Set aside.

In a large pot or Dutch oven, combine the light brown sugar, granulated sugar, heavy cream, butter, corn syrup, and sea salt. Place the pot over medium-low heat and stir occasionally until the butter melts and the sugars dissolve, ensuring the mixture is smooth.

Increase the heat to medium, bringing the mixture to a gentle boil while continuing to stir occasionally. Scrape the bottom of the pot as you stir to prevent sticking. Cook until the mixture reaches 236°F on a candy thermometer, indicating the soft ball stage. This process usually takes 6-7 minutes.

Remove the pot from the heat and immediately add the pecan halves, chopped pecans, and vanilla extract. Stir just enough to incorporate them evenly, but avoid overmixing. Let the praline mixture cool to 170°F, which will take approximately 15 minutes.

Once cooled, stir the mixture vigorously with a wooden spoon for about 1 minute, or until it begins to thicken.

Using a heaping tablespoon, drop portions of the mixture onto the prepared sheet pans, spacing them slightly apart. Allow the pralines to set at room temperature for at least 8 hours or overnight until fully hardened.

Enjoy these classic pecan pralines as a delightful treat or gift!