Spread your pecans out on a sheet pan. Pop this into the oven for about 10 - 15 minutes, shaking and stirring a few times to insure consistent toasting. Remove from the oven and set aside.
Put your brown sugar, butter, and black pepper in a stock pot over medium high heat, and allow to start carmelizing. You don't really need to whisk it at this point, save to help the butter to melt, as as the sugar is heated it will start to melt and liquify. After about 5 minutes, you'll want to CAREFULLY pour in your coffee and bourbon. Why carefully? Because the carmelized sugar is incredibly hot, and you could steamburn yourself in doing this if you're not paying attention. But now you are, so it's not a problem. Whisk the coffee, bourbon, and sugar mixture together, and allow to simmer and reduce for about 5 minutes. Whisk fairly often.
While that's going on, grumble up the pecans in your fists so as to break them down a little bit so they're not whole anymore. Once you've done that, and the 5 minutes of simmering is just about up, add the pecans to the pot, reduce the heat to low, and continue to simmer for another 10 minutes. When that's done, remove from the heat and allow to cool.