To make sea foam candy, cook brown and white sugar, corn syrup, water and salt in a heavy saucepan on the stove top until the mixture reaches 260 degrees Fahrenheit, and then pour the mixture into stiffly beaten egg whites. Continue beating, and add vanilla and pecan flavorings. When stiff peaks form, stir in pecans, and turn the candy onto waxed paper.
Combine 1 3/4 cups of packed light brown sugar, 3/4 cup of white sugar, 1/4 cup of light corn syrup and 1/2 cup of hot water in a heavy 2-quart saucepan. Cook the mixture until it comes to a rapid boil, remove the lid, and position a candy thermometer in the saucepan. Do not stir the mixture. When the mixture reaches 260 degrees Fahrenheit on the thermometer, remove it from the heat.
Beat the whites of 2 eggs until stiff, and gradually pour the syrup in a thin stream into the egg whites while beating the mixture with an electric mixer set on high. Add 1 teaspoon each of pecan-flavored extract and vanilla extract. Continue beating until the candy loses its gloss and soft peaks form. Stir in 1/4 cup of chopped pecan.
Turn the candy onto waxed paper. After the candy sets, store it inside an airtight container.