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Preheat the oven to 325°F (165°C). Spread the chopped pecans on a dry baking sheet and toast for 6–8 minutes, stirring once halfway through, until fragrant and lightly deepened in color. Transfer to a plate and let cool completely.
In a large bowl, beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract.
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