Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hands-on Time
18 Mins
Total Time
28 Mins
Yield
Serves 12 (serving size: 3/4 cup)

Beat the last-minute cooking frenzy by making the glazed pecans up to 3 days in advance and storing at room temperature in an airtight container; double the ingredients for an appetizer guests can munch on before the meal.

How to Make It

Step 1

Preheat oven to 350°. Line a jelly-roll pan with parchment paper.

Step 2

Bring sugar, 1 tablespoon water, cumin, and red pepper to a boil in a small saucepan over medium heat, stirring constantly until sugar dissolves. Remove pan from heat; stir in pecans, rosemary, and 1/4 teaspoon salt. Spread pecan mixture in an even layer on prepared pan. Bake at 350° for 12 minutes or until fragrant and browned. Cool in pan, stirring occasionally.

Step 3

Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge green beans into ice water; drain.

Step 4

Melt butter in a large nonstick skillet over medium-high heat. Add beans; sauté 5 minutes or until thoroughly heated. Sprinkle remaining 1/4 teaspoon salt and black pepper over green beans; toss. Place beans on a serving platter; sprinkle with pecan mixture. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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