Start by preheating your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 8-10 minutes or until they’re golden and fragrant. Keep an eye on them; they can burn quickly. Allow them to cool while you prepare the rest of the ingredients.

In a medium saucepan, combine the granulated sugar, molasses-infused brown sugar, corn syrup, and the stick of salted butter. Place the saucepan over medium heat. Stir until the mixture is well combined and smooth. This should take about 3-4 minutes.

Next, slowly add the heavy cream to the saucepan. Incorporate it gradually to prevent splattering. Continue stirring constantly until the mixture reaches a gentle boil. It should begin to bubble; keep an eye on it to avoid overflowing. Let it boil for precisely 2 minutes, continuing to stir.

Once the two minutes have passed, remove the saucepan from the heat. Stir in the pure vanilla extract, ground cinnamon, and Himalayan pink salt. Then, fold in those toasted pecans. Mix everything together thoroughly so that the pecans are evenly coated with the sweet mixture.

Pour the mixture onto a parchment-lined baking sheet. While it’s still warm, spread it evenly with a rubber spatula. Allow the pralines to cool at room temperature for about 1-2 hours. Once cooled, it will firm up and become chewy.