Green Beans with Caramelized Pecans

Crisp green beans tossed with buttery caramelized pecans and shallots, creating a perfect blend of sweet and savory flavors. This elegant side dish combines fresh vegetables with candied nuts for a delicious complement to any meal.

8 servings

29 min

Published October 4, 2025

Ingredients

•½ cup pecan halves and pieces
•2½ pounds green beans
•5 tablespoons unsalted butter
•⅓ cup shallot
•3 tablespoons light brown sugar
•1 teaspoon kosher salt
•½ teaspoon black pepper

Cooking Instructions

1.
Heat oven to 350°F with rack in middle.
5 min
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.
8 min
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.
8 min
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.
3 min
5.
Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
1 min
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.
4 min

Cooking Instructions

Heat oven to 350°F with rack in middle.

5 min

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.

8 min

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.

8 min

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.

3 min

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

1 min

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.

4 min