Zingerman’s Peppered Pecans

12 Tbsp butter, at room temperature
2 1/4 cups sugar
3 Tbsp freshly ground black pepper (or more)
1 1/4 tsp fine sea salt (I used 2 tsp kosher salt)
2 Tbsp ground cinnamon
1 1/4 tsp ground allspice
1 1/4 tsp ground cloves
1/4 tsp ground ginger
Pinch of ground cardamom
2 large egg whites
2 pounds raw pecan halves

Heat the oven to 325. In a large bowl, stir together the butter, sugar, pepper, salt, and spice (a pastry blender works well for this if your butter’s not quite at room temperature). Add the egg white and mix well. Add the pecans and mix thoroughly to coat well.

Spread the spice-coated nuts in a large roasting pan (or deep jelly-roll pan). Roast for 18 to 25 minutes, or until they are toasted through, turning every 5 minutes or so with a spatula.

Remove from the oven and continue turning every five minutes until the nuts reach room temperature. Will keep in airtight containers for 4 to 6 weeks.

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