Place a non-stick skillet over medium-high heat and heat the pan dry. Reduce the heat to medium after the pan is GOOD AND HOT and add the chopped pecans.
Return the skillet to medium heat and sauté the chopped pecans and butter until fragrant and toasted, about 3 to 5 minutes.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
Brown the remaining 1 cup of butter. Heat the butter over medium-high heat until the melting process is well underway.
Once the butter is sufficiently brown, no longer foaming, and is fragrant with no visible milk solids remaining, pour the butter into a large mixing bowl and cool 10 minutes.