1. In a medium saucepan, melt the butter over medium heat. Once melted, add the heavy whipping cream, brown sugar, granulated sugar, salt, and cinnamon. Stir continuously as you bring the mixture to a boil, making sure to reach a temperature of 235°F (soft ball stage).

2. Once the mixture has reached the desired temperature, remove it from the heat. Add the vanilla extract but refrain from stirring at this point. Allow the mixture to cool down to about 105°F, which should take approximately 30 minutes.

3. After cooling, stir the mixture vigorously until it thickens noticeably. Incorporate the powdered sugar, chopped toasted pecans, and half of the crumbled pralines. Mix well until everything is fully combined and smooth.

4. Prepare a piece of parchment paper on a flat surface. Spoon the fudge mixture onto the paper and shape it into a log. Sprinkle the remaining crumbled pralines on top, gently pressing them into the surface to ensure they stick.

5. Place the fudge log in the refrigerator and let it chill for about 12 hours, or until it is completely firm.

6. Once set, remove the fudge from the refrigerator, slice it into pieces, and enjoy your rich and creamy Butter Pecan Fudge with Crumbled Praline!