Gather a large, heavy-bottomed saucepan. Combine the brown sugar, heavy whipping cream, light corn syrup, and salt in the saucepan. Stir well and place over medium-low heat. Stir continuously until sugar dissolves and mixture becomes bubbly, about 3–5 minutes.

Increase heat slightly until the mixture reaches a gentle boil. Stir regularly and monitor with a candy thermometer to maintain a consistent boil for about 8–10 minutes until it reaches 236-240°F.

Remove from heat and add the real salted butter. Allow it to melt without stirring. Once melted, stir gently until combined, about 1–2 minutes.

Fold in the chopped pecans and vanilla extract quickly as the mixture thickens. Mix until the pecans are evenly coated, about 2–3 minutes.

Continue stirring until the mixture thickens to the consistency of melted peanut butter, about 3–4 minutes.

Prepare a baking sheet lined with parchment paper. Scoop the thickened praline mixture onto the sheet, spacing them about an inch apart.

Let the pralines cool at room temperature for about 30 minutes until firm. Avoid touching them until fully set for the best texture.