Line a large baking sheet with parchment paper. Make sure the paper lies flat and covers the entire surface. This makes the crunchy praline mixture easier to remove after cooling.

Place the pecans in a dry skillet over medium-low heat. Toast them for three to five minutes. Stir frequently until they smell fragrant. Remove them from the heat and let them cool slightly.

Add butter, granulated sugar, brown sugar, heavy cream, maple syrup, cinnamon, and salt to a saucepan. Heat over medium heat while stirring gently until the butter melts completely.

Bring the mixture to a gentle boil. Continue cooking while stirring regularly. The mixture should become smooth, glossy, and slightly thicker. Avoid using very high heat because sugar can burn quickly.

Use a candy thermometer if available. Cook the mixture until it reaches about 245°F. This creates a firm caramel coating that becomes crisp after cooling.

Remove the saucepan from the heat. Carefully stir in vanilla extract and baking soda. The mixture may bubble slightly, so stir slowly and carefully.

Add the toasted pecans to the hot caramel mixture. Stir gently until every pecan is coated. Work quickly because the caramel will begin thickening as it cools.

Immediately transfer the pecan mixture onto the prepared baking sheet. Spread it into an even layer using a silicone spatula. Work carefully because the caramel mixture will be extremely hot.

Leave the praline crunch at room temperature for about one hour. Do not disturb it while it cools. The caramel will become firm and crunchy as it reaches room temperature.

Once completely cool, lift the praline from the parchment paper. Break it into small pieces with your hands. You can also use a knife for more even pieces.

Serve the praline crunch on a dessert plate or store it for later. It tastes delicious by itself and makes an excellent topping for ice cream, cakes, and puddings.