Green Beans with Caramelized Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1/2 teaspoon freshly ground black pepper, or to taste
- 5 tablespoons unsalted butter
- 3 tablespoons packed light brown sugar
- 1/2 cup pecan halves and pieces (2 ounces)
- 2 1/2 pounds green beans, trimmed
- 1/3 cup shallot, finely chopped (about 2 medium)
- 1 teaspoon kosher salt, or to taste
- Carbohydrate 14 g(5%)
- Cholesterol 15 mg(5%)
- Fat 10 g(16%)
- Fiber 4 g(15%)
- Protein 3 g(6%)
- Saturated Fat 4 g(20%)
- Sodium 198 mg(8%)
- Calories 145
Preparation Heat oven to 350°F with rack in middle. 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. 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. 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. Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute. Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve. Cooks' notes:•Beans can be trimmed 1 day ahead and kept chilled in a sealable plastic bag. ÂNuts can be lightly toasted 1 day ahead and kept chilled, covered.
Preparation Heat oven to 350°F with rack in middle. 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. 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. 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. Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute. Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve. Cooks' notes:•Beans can be trimmed 1 day ahead and kept chilled in a sealable plastic bag. ÂNuts can be lightly toasted 1 day ahead and kept chilled, covered.
