Instructions

1. Melt 3 tablespoons of butter in a large saucepan on medium-low heat, continue heating the butter and stirring until you have Brown Butter.  If you’ve never made Brown Butter before you can find detailed instructions on How to Make Brown Butter right here.  Set the brown butter aside to cool.
2. Melt 2 tablespoons of butter in a pan on medium-low heat. Add the pecans to the pan and fold them into the melted butter until they are completed covered.
3. Pour the pecans onto a cookie sheet lined with parchment paper.
4. Toast the pecans in a 300-degree oven for 15 minutes.
5. Allow the pecans to cool and give them a rough chop.
6. Add the White Chocolate Chips, the Sweetened Condensed Milk, and the Brown Butter to a medium saucepan.  Make sure to get all the yummy bits of brown butter goodness off the bottom of the pan and into the saucepan. On medium-low heat, melt the White Chocolate Chips, stirring continuously.
7. Add the vanilla, cinnamon, and salt and stir until combined.
8. Add in the toasted chopped pecans.
9. Fold until combined.
10. Line an 8x8" square pan with parchment paper.
11. Pour the Butter Pecan Fudge mixture into the pan.
12. Press the fudge down evenly in the pan.  It helps to use another piece of parchment paper to smooth the top of the fudge.
13. Cover with plastic wrap and refrigerate until fully set (2-3 hours or overnight.)
14. Remove from the refrigerator and cut into individual pieces.