Combine 1 cup of granulated sugar, 1 cup of brown sugar, ½ cup of evaporated milk, and ½ cup of unsalted butter in a heavy-bottomed pot. Stir over medium heat until dissolved, about 3-5 minutes.

Increase heat to bring to a gentle boil, stirring continuously. Boil until you reach 240°F (soft-ball stage), about 7-10 minutes.

Remove from heat and let cool for about 5 minutes to thicken.

Stir in 1 teaspoon of vanilla extract and 2 cups of toasted pecan halves, mixing until well-coated.

Beat with a wooden spoon for 2-3 minutes until thickened and losing shine.

Drop spoonfuls of the mixture onto parchment-lined baking sheet before setting.

Let the shaped pralines cool at room temperature for at least 30 minutes until firm.

For decoration, melt candy melts and drizzle over cooled pralines.