1Line 2 cookie sheets with foil and spray with nonstick cooking spray; set aside.
2In a medium large heavy saucepan, combine white sugar, light brown sugar, corn syrup and evaporated milk; stir with a wooden spoon.
Cook on medium high heat on stovetop, stirring constantly, for 5 minutes.
Turn the heat down to medium and cook an additional, stirring constantly.
When the temperature on a candy thermometer reaches 235 degrees, remove from heat (or cook to soft ball stage, when dropped into cold water it forms into a soft ball that can be flattened with your fingers).
3Add butter, vanilla and cream cheese; Whisk until completely smooth.
Add pecans; stir.
Let candy set for 3 minutes, stirring every 30 seconds until thickened, about 5 minutes.
4Spoon onto prepared foil-lined cookie sheets; let set up for 5-7 minutes; makes 24-30 pralines.
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