In a skillet over medium heat, melt 2 tablespoons of butter and add 2 cups of pecans. Stir for about 5 minutes until they become fragrant and slightly golden. Set aside to cool.

In a large saucepan, melt 2 sticks of unsalted butter over medium-high heat until bubbling gently.

Stir in 1 cup of granulated sugar and 1 cup of packed brown sugar, mixing for about 2 minutes until smooth and glossy.

Add 1-1/8 cups of heavy whipping cream, 1/4 teaspoon of salt, and 1 tablespoon of vanilla extract, stirring to combine.

Bring the mixture to a rolling boil and let it boil for exactly 4 minutes, stirring occasionally.

Remove from heat and gradually add 4 cups of sifted powdered sugar while stirring until combined.

Gently fold in the toasted pecans and pour the mixture into a greased or parchment-lined baking dish.

Sprinkle any remaining pecans on top and allow the fudge to set at room temperature for at least 3 hours.