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.
2 tablespoons sugar
1 tablespoon water
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 cup coarsely chopped pecans
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt, divided
2 pounds green beans, trimmed
2 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°. Line a jelly-roll pan with parchment paper.
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.
Place green beans in a large saucepan of boiling water; cook 4 minutes. Drain and plunge green beans into ice water; drain.
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.
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The spice-glazed pecans are sooo good - and easy to make, too. I made the nuts in the morning and blanched and sauteed the green beans just before Christmas Eve dinner. This is one of the best holiday green bean recipes I've ever had - definitely going to be a repeat!
Delicious and easy to handle on a busy morning of cooking for Thanksgiving. I made the nuts the day before, blanched the green beans in the morning and only save the sautéing for the last minute. I may make the nuts on their own to munch on as a Christmas treat they were so yummy!
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