Toast the Pecans by melting 2 tablespoons of butter in a skillet over medium heat, add pecans and toast for 5 minutes.

Melt 2 sticks of unsalted butter in a large saucepan over medium-high heat until bubbling.

Add granulated and brown sugars to the melted butter, stirring until fully dissolved.

Stir in heavy whipping cream, salt, and vanilla extract until well combined.

Bring the mixture to a rolling boil over medium-high heat, stirring occasionally for about 5 to 7 minutes.

Start a timer for 4 minutes as soon as it boils, avoid stirring to prevent crystallization.

After 4 minutes, remove from heat and gradually mix in powdered sugar until smooth.

Fold in the cooled, toasted pecans into the fudge mixture.

Pour into a greased baking pan, spreading evenly and optionally sprinkle with extra pecans.

Allow to cool for at least three hours, then cut into 1-inch squares.