Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
Meanwhile, set out two baking sheets lined with parchment paper.
Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It’s common to have one “pretty“ pan of pralines and one ugly pan (that tastes just as good) if you don’t work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
Allow the praline pecans to dry, then move to an airtight container until ready to serve.
Notes
Use any variety of nuts you like. For fancier praline pecans, place several pecans in mini muffin liners, then spoon the hot candy mixture over the pecans, to run down and fill in the paper liners.Keep in an airtight container at room temperature, and enjoy within 2 weeks.