Georgia Pecan Candy

Combine light brown sugar, white sugar, heavy cream, white corn syrup, and salt in a heavy-bottomed saucepan. Stir together over medium heat until the sugars dissolve completely, about 2–3 minutes.

Insert a candy thermometer into the mixture and continue cooking without stirring, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystallization. Cook until the mixture reaches 236°F (soft-ball stage), about 15–18 minutes.

Remove from heat and stir in the butter until fully incorporated.

Let the mixture cool for 2–3 minutes, then add the pure vanilla or cognac vanilla, stirring gently to combine.

Fold in the pecan halves, stirring until each piece is well coated with the caramel mixture.

Spread the pecans in a single layer on a parchment-lined baking sheet and let cool to room temperature, about 10–15 minutes, before breaking apart any clusters and storing in an airtight container.