Green Beans With Caramelized Pecans

1. 1

   Heat oven to 350u00b0F with rack in middle.

2. 2

   Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.

3. 3

   Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.

4. 4

   Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.

5. 5

   Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.

6. 6

   Add green beans, kosher salt, and pepper, and saute beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.