Have ready a large baking sheet lined with parchment paper.

Add the granulated sugar, light brown sugar, evaporated milk, butter, and salt to a medium-sized saucepan over medium-high heat. Allow the mixture to come to a boil, stirring often. Be careful — this mixture is VERY hot.

As soon as the mixture reaches a boil, reduce the heat to medium/medium-low to maintain a rapid simmer. Stir often, taking care to scrape down the sides and bottom of the pan.

Simmer for 8-10 minutes, until the sugar reaches a temperature of 230-235°F. Do not let your mixture exceed this temperature range or it will harden too quickly.

Reduce the heat to low, add the pecans, and gently stir for 2 minutes.

After the 2 minutes is up, immediately transfer the pecans to the prepared baking sheet and use two forks to separate and spread them out. Allow to cool and set up for 1 hour.