Butter Pecan Fudge

1/2 C (1 stick) butter

1/2 C heavy cream

1/2 C granulated sugar

1/2 C packed light brown sugar

1/8 tsp salt

1 C pecan halves, toasted (see Note)

1 tsp vanilla extract

2 C confectioners' sugar

Coat an 8-inch square baking dish with cooking spray. In a large saucepan, bring butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for five minutes, stirring constantly, then remove pan from heat. Stir in pecans and vanilla. Add confectioners' sugar and stir until smooth and well combined. Spread mixture into baking dish. Freeze 25 to 30 minutes, or until firm. Cut into one-inch squares and serve, or store in an airtight container until ready to serve or wrap for gift-giving.  Test-Kitchen Tip:To toast the pecans, heat a medium skillet over medium-low heat. When the skillet is hot, add the nuts and toast for one to two minutes, stirring frequently, until golden.