We make this treat at Zingerman's during the holidays, but it's great year-round. You can eat it for a snack or an hors d'oeuvre. Or you can use it as an ingredient in salads. You can halve the recipe if you like.

12 tablespoons butter, at room temperature
2¼ cups sugar
3 tablespoons freshly ground black peppers
1¼ teaspoons fine sea salt
2 tablespoons ground cinnamon
1¼ teaspoons ground allspice
1¼ teaspoons ground cloves
¼ teaspoon ground ginger
Pinch ground cardamom
2 large egg whites
2 pounds raw pecan halves

Preheat oven to 325°F.

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.

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 8 TO 10 CUPS