Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped pecans and toast for about 5 minutes, stirring frequently until fragrant and slightly golden.

In a medium saucepan over medium-high heat, melt 1 cup of unsalted butter, stirring occasionally. Allow the butter to melt until bubbling gently.

Remove the saucepan from heat and stir in 1 cup of granulated sugar and 1 cup of packed brown sugar until fully combined and smooth.

Return to low heat and pour in 1-1/8 cups of heavy whipping cream. Add 1/4 teaspoon of salt and 1 tablespoon of vanilla extract. Stir continuously until well-mixed.

Increase heat to bring the mixture to a rolling boil, then reduce heat slightly and stir occasionally for 4 minutes.

After 4 minutes, remove from heat and quickly stir in 4 cups of sifted powdered sugar until smooth and incorporated.

Gently fold in the toasted pecans until evenly distributed throughout the fudge mixture.

Pour the fudge mixture into a greased baking dish lined with parchment paper. Smooth the top and allow to set for at least 3 hours.