Line a cookie sheet with parchment paper, wax paper, or a silicone mat.

In a medium non-stick pot over medium heat, combine the light brown sugar, white sugar, vegan sour cream, light corn syrup, and baking soda. Stir frequently until the sugars are dissolved and the mixture is well combined.

Increase the heat to medium-high and bring the sugar mixture to a boil. Without stirring, continue cooking until a candy thermometer reads 240 degrees F (soft ball stage), ensuring a perfect consistency for your pralines.

Remove from heat and use a wooden spoon or spatula to stir in the vegan butter, vanilla bean paste, and pecan halves.

Onto the prepared baking sheet, drop spoonfuls of the praline mixture, spaced about 2 inches apart. Allow the pralines to cool completely, until they are firm. Serve at room temperature.

Optional Variation: Sprinkle a little bit of sea salt over the tops of the pralines as they cool.