Toast the pecans by melting 2 tablespoons of butter in a skillet over medium heat. Add pecans and stir for about 5 minutes until golden brown and fragrant.

In a saucepan, melt 2 sticks of butter over medium-high heat until liquefied and bubbly, about 2-3 minutes.

Add 1 cup each of granulated and brown sugar to the melted butter. Stir vigorously for 2 minutes until fully combined and slightly thickened.

Pour in 1-1/8 cups of heavy whipping cream, add 1 tablespoon of vanilla extract and 1/4 teaspoon of salt. Stir for 2-3 minutes until bubbly.

Raise heat to medium-high and bring to a rolling boil, stirring occasionally. Start a timer for 4 minutes once it boils.

After 4 minutes, remove from heat and stir in 4 cups of powdered sugar until mostly smooth. Fold in toasted pecans.

Prepare a baking dish with parchment paper. Pour the fudge mixture into the dish and smooth the surface. Sprinkle a few toasted pecans on top and let it set at room temperature for at least 3 hours.