Place 3/4 cup of sugar in an oven-safe skillet and place in a cool oven, then turn the oven on to 350°.

Let sugar toast while browning the butter until it smells like caramel about 30-45 minutes. You can compare a spoonful of untoasted sugar to see that the toasted sugar is a slightly darker color.

Remove from oven and transfer to a heatproof dish, set aside to cool.

Meanwhile, in a sauce-pan heat 1 1/2 sticks of unsalted butter over medium-low heat until it begins to hiss and pop.
Increase the heat to medium and continue to cook, scraping the sides of the pan until it becomes a golden color.

Remove from heat and refrigerate for about 25-30 minutes to cool.

Using the same skillet the sugar was in, place 3/4 cup of pecans in the oven for about 5 minutes to toast.

Remove from pan and chop finely in a food processor.

In a medium bowl sift 1 ½ cups all-purpose flour and toss with the chopped pecans.

Set aside.

In the bowl of a stand mixer combine the cooled brown butter (which should be creamy now after being in the fridge), the toasted sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 teaspoon kosher salt, and ¼ teaspoon baking soda on low speed for 30 seconds then increase speed to medium and continue to beat until fluffy.

Add in 1 egg yolk and mix again.

At low speed add the flour mixture and mix until combined, scraping down the sides of the bowl.

Divide dough in half and form into logs that are about 1 1/4" in diameter.

Wrap the dough logs in plastic wrap and refrigerate for 4 hours or overnight.