1. Prepare the Crust:

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine granulated sugar, brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (soft-ball stage) on a candy thermometer.
3. Remove from heat and stir in vanilla extract and pecans. Continue stirring until the mixture thickens slightly and becomes less glossy.
4. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart. Let cool completely until firm.
5. Store in an airtight container at room temperature for up to a week.