In a skillet over medium heat, melt 2 tablespoons of butter. Add 2 cups of pecans and toast them for about 5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to cool slightly.

In a large saucepan, combine 2 sticks of butter and melt over medium-high heat for about 3-5 minutes until fully liquefied.

Once melted, add 1 cup of granulated sugar and 1 cup of packed brown sugar to the saucepan. Stir vigorously with a wooden spoon until the mixture is completely smooth and well combined, approximately 2-3 minutes.

Pour in 1-1/8 cups of heavy whipping cream, followed by 1/4 teaspoon of salt and 1 tablespoon of vanilla extract. Mix well for about 1-2 minutes.

Increase the heat to medium-high to bring the mixture to a full boil while stirring occasionally, about 5-7 minutes.

Once boiling, set a timer for 4 minutes and continue to cook while stirring occasionally but not constantly.

Remove the saucepan from heat and gradually add 4 cups of powdered sugar, stirring continuously until the sugar is fully incorporated and smooth, taking about 2-3 minutes.

Gently fold in the toasted pecans using a spatula for even distribution.

Pour the fudge mixture into a lined baking dish, spread out evenly, and sprinkle additional pecans on top. Allow cooling at room temperature for at least 3 hours until set.