Step 1: Line a baking sheet with parchment paper and spread pecan halves in a single layer.
Step 2: In a medium saucepan, combine sugar, butter, heavy cream, and corn syrup over medium heat.
Step 3: Stir constantly until the mixture comes to a boil, then attach a candy thermometer.
Step 4: Continue cooking without stirring until the temperature reaches 240°F (soft-ball stage), about 10-12 minutes.
Step 5: Remove from heat and stir in vanilla extract and salt until well combined.
Step 6: Immediately pour the hot praline mixture evenly over the pecans on the baking sheet.
Step 7: Let cool completely at room temperature until hardened, about 30 minutes.
Step 8: Break into clusters of desired size and store in an airtight container.