Use a heavy saucepan, and work quicky, but safely when spooning the pecan mixture onto the wax paper.
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 Tbsp corn syrup
5 cups toasted pecan halves
Stir together first 5 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a sugar thermometer reaches 234F/112C.
Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in a n airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.