1. Begin by toasting your pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until they’re fragrant and slightly golden. Set them aside to cool.
2. In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and whole milk. Stir gently over medium heat until the sugars dissolve completely.
3. Bring the mixture to a boil, then clip on a candy thermometer. Continue boiling without stirring until the temperature reaches 238°F (114°C), the soft-ball stage. This usually takes about 10-12 minutes.
4. Remove the pan from heat and immediately stir in the butter, vanilla extract, salt, and the toasted pecans. Stir vigorously to combine — this is where the magic happens as the mixture thickens and starts to lose its gloss.
5. Allow the mixture to cool without stirring for about 5 minutes until it becomes cloudy and starts to hold its shape.
6. Using a spoon, drop dollops of the praline mixture onto parchment-lined baking sheets. Work quickly before the mixture hardens.
7. Let the pralines cool completely at room temperature until set, about 30 minutes to an hour.

My mum always reminded me to watch the thermometer closely and to trust my instincts with the texture — the way the mixture changes from shiny to matte is the true sign it’s ready. And don’t rush the cooling; patience is part of the recipe’s charm.