Grease an 8x8-inch baking pan, and line with parchment paper. Set aside.
In a skillet over low heat, add pecans and stir occasionally until lightly toasted for about 5 minutes.
Chop pecans coarsely and set aside.
In a large, heavy saucepan over medium heat, melt the butter with canola oil; stir in brown sugar, granulated sugar, salt, and cream.
Bring to a rolling boil. Boil for 5 minutes, stirring constantly with a wooden spoon.
Remove from heat; stir in vanilla and bourbon, if using.
Stir in powdered sugar until smooth.
Fold in toasted pecans.
Pour into prepared baking dish. Smooth top and dust with ground cinnamon.
Cool to room temperature or refrigerate fudge for at least 2 hours or until set.
When ready, remove the pan from the fridge. Remove fudge by gripping parchment paper sides and lifting out of the pan to place on a cutting board. Let it come to room temperature for about 30 minutes andusing a sharp knife, cut the fudge into squares.
To store: Wrap well in plastic wrap and keep in air tight container. Keep in a cool place for up to two weeks. To keep it longer, store fudge in the freezer (in an airtight container) between plastic wrap, wax, or parchment paper for up to three months. Frozen fudge should be thawed in the refrigerator, not at room temperature. Once the fudge thaws, it should be consumed within a week and should not be refrozen. It should be stored in the refrigerator.