Cook sugars, cream, sirup, and salt to soft ball stage (236 F.). Remove from heat. Add butter and flavorings. Stir until sirup begins to thicken. Add broken pecans and drop from a spoon into cakes, on waxed paper placed on a cooky sheet. Press pecan halves into the surface, working quickly, as the cakes harden fast. When hardened, remove from waxed paper with a spatula and wrap individually. To make Sherry Pralines, replace 1/4 cup of the evaporated milk or cream with sherry.