Stir together the sugar, 2 T brown sugar and cinnamon in a wide bowl.

Add the pecans to a large skillet set over medium heat. Toast until fragrant (being sure not to let them burn), stirring frequently, approximately 5 minutes. Remove from pan and set aside.

Add the butter to the pan and melt. Sprinkle in the brown sugar, whisk in and let the mixture come to a bubble and thicken. Return the pecans back to the pan and toss quickly to coat.

Use a slotted spoon to remove the pecans from the pan and move them to the bowl of cinnamon sugar. Toss the pecans with the sugar to coat, then remove to a parchment lined tray to cool. Break apart when cool, if necessary.