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Peppered Pecans

Source of Recipe


From "Zingerman's Guide to Good Eating"






List of Ingredients



• 12 Tbsp butter, at room temperature
  
• 2-1/4 cups sugar
  
• 3 Tbsp freshly ground black pepper
  
• 1-1/4 tsp fine sea salt
  
• 2 Tbsp ground cinnamon
  
• 1-1/4 tsp ground allspice
  
• 1-1/4 tsp ground cloves
  
• 1/4 tsp ground ginger
  
• Pinch ground cardamom
  
• 2 large egg whites
  
• 2 lbs. raw pecan halves
  






Instructions



1. Preheat the oven to 325 degrees (F).
   
   
2. In a large bowl, stir together the butter, sugar, pepper, salt and spices. Add the egg whites and mix well. Add the pecans and mix thoroughly to coat well.
   
   
3. Spread the spice-coated nuts in a large roasting 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 5 minutes until the nuts reach room temperature. (The peppered pecans will keep in airtight containers for 4 to 6 weeks.)
   
   Makes about 8 cups.