This is the sweetest confection! Called Pralines in New Orleans and "sucre à la crème" up here in Quebec.
Combine butter, brown sugar, granulated sugar, corn syrup and cream.
Bring to a boil, on medium heat stirring occasionally.
Stir in vanilla and pecans.
Continue to boil until mixture reaches a softball stage 240° F on a candy thermometer or until a drop of mixture forms a soft ball when dropped in cold water.
Remove from heat and beat together for 2 minutes until mixture lightens in colour and becomes slightly thicker.
Working quickly drop by spoonful onto greased parchment paper.