Place the granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt into a large and deep heavy saucepan. Stir to combine. Insert a candy thermometer into mixture, attaching it to the side of pan. Heat on medium heat until the mixture reaches 235 degrees F on the candy thermometer, stirring often to prevent candy from burning on the bottom of pan.

Once thermometer reads 235 degrees, carefully remove pan from heat. Be careful... it will be HOT!

Add butter, vanilla extract, chopped pecans, orange zest, and bacon to the hot praline mixture. Beat ingredients together, using a wooden spoon, until all is combined.

Drop by rounded teaspoonfuls onto a sprayed baking sheet, a silicone mat, OR onto buttered parchment paper. Leave space between each praline, as mixture will spread while hot.

Let the pralines cool at room temperature for at least 30 minutes, until totally cooled and firm all the way through. Serve and enjoy! (Pralines may be stored in refrigerator).