In a medium saucepan, stir together the cream with the sugars then place over medium low heat. Stir constantly until the sugars completely dissolve, then turn the heat up to medium.
Bring the mix to a boil and cook until the mixture reaches 225 degrees on a candy thermometer.
Add the butter, pecans, and salt, and continue to cook until the mix reaches 235 then immediately take the pan off the heat. Keep stirring to help the mixture start to cool, as it cools it will start to thicken.
When it starts to thicken, add the Mapeline and spoon out large spoonfuls onto some parchment paper to make praline patties, or spoon out individual pecans to make praline coated pecans.