In a heavy saucepan, combine sugar, brown sugar, cream, and butter.
Heat on medium or medium high until mixture comes to a boil – it will start out VERY thick.
Once mixture starts to boil, turn heat down to medium low, or until mixture stays at a low boil. Affix candy thermometer to pan. Stir occasionally, scraping down sides of pan. Cook until mixture reaches 240 degrees.
At 240 degrees, remove pan from heat. Add pecans, banana chips, extracts, and cinnamon. Stir/beat well with a wooden spoon – it will become opaque, a thick creamy texture.
Spoon quickly onto parchment paper or a grease cookie sheet, allow to cool & harden.