Toast the Pecans: In a skillet over medium heat, melt 2 tablespoons of butter. Add 2 cups of chopped pecans and toast them for about 5 minutes, stirring frequently, until they are fragrant and golden brown.

Melt the Butter: In a large saucepan over medium-high heat, melt 2 sticks of unsalted butter completely.

Mix in the Sugars: Add 1 cup of granulated sugar and 1 cup of brown sugar to the saucepan, stirring until smooth for about 2 minutes.

Combine Cream and Flavorings: Pour in 1-1/8 cups of heavy whipping cream, 1/4 teaspoon of salt, and 1 tablespoon of vanilla extract, mixing until smooth.

Bring to a Boil: Increase the heat and bring the mixture to a rolling boil for precisely 4 minutes.

Finish the Fudge: Remove from heat and stir in 4 cups of powdered sugar, mixing vigorously. Fold in the toasted pecans.

Set the Fudge: Pour the mixture into a lined 9x9-inch baking dish, sprinkle additional pecans on top, and allow it to set at room temperature for at least 3 hours.