In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the pecans and toast them for about 5 minutes, stirring occasionally, until they become fragrant and golden. Remove from heat and transfer to a plate to cool.

In a large saucepan, combine 1 cup of unsalted butter and set over medium-high heat. Stir gently until fully melted, about 2-3 minutes.

Add 1 cup of granulated sugar and 1 cup of brown sugar to the saucepan. Stir continuously until the mixture is well-blended and smooth, about 2 minutes.

Pour in 1 cup of heavy whipping cream, a pinch of salt, and 1 teaspoon of vanilla extract. Increase heat and stir to bring to a gentle boil, about 3-5 minutes.

Once boiling, reduce the heat slightly and set a timer for 4 minutes, stirring occasionally.

After 4 minutes, remove from heat and gradually whisk in 3 cups of powdered sugar until completely smooth.

Stir in the toasted pecans, ensuring they are fully incorporated.

Pour the fudge mixture into a lined 9x9-inch baking dish and smooth it out. Optional: sprinkle with additional pecans on top and let it set at room temperature for at least 3 hours.