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Green Beans With Caramelized Pecans

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“From Gourmet Live, December 5, 2012. Recipe by Gina Marie Miraglia Eriquez. Beans can be trimmed 1 day ahead and kept chilled in a sealable plastic bag. Nuts can be lightly toasted 1 day ahead and kept chilled, covered.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F with rack in middle.
  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. 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. 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. Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
  6. 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 warm.

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