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Oven to 350 degrees. Place pecans on a cookie sheet and toast until they darken slightly, about 7-10 minutes. Allow to cool, then chop coarsely. Line 8x8 baking dish with foil. Allow the foil to extend beyond the edges of the pan to make it easier to lift the fudge out for cutting. Combine the sweetened condensed milk and butter in medium saucepan and cook over medium-low heat until teh butter has melted. Add the chopped white chocolate and stir until melted. White chocolate burns easily, do not leave the pan unattended. Remove teh pan from the heat and add the vanilla seeds and pecans. With a wooden spoon, vigorously beat the fudge for several minutes until it loses some of its glossy sheen and turns opaque. Pour the fudge into the prepared dish and smooth top with spatula. Cover with plastic wrap and refrigerate at least 4 hours, or until the fudge sets. Using the foil 'handles', lift from the pan and cut into 1 inch pieces. Store in the fridge up to 1 week.
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