Sauteed Green Beans with Spice Glazed Pecans

Step 1: Preheat the oven to 350°. Line a sheet pan or jelly roll pan with parchment paper.

Step 2: Bring the sugar, 1 tablespoon water, cumin, and red pepper to a boil in a small saucepan over medium heat, stirring constantly until the sugar dissolves. Remove the pan from the heat; stir in the pecans, rosemary, and 1/4 teaspoons salt. Spread the pecan mixture in an even layer on the prepared pan. Bake at 350° for 12 minutes or until fragrant and browned. Cool in the pan, stirring occasionally.

Step 3: Place the green beans in a large sauce pan of boiling water. (For presentation, leave them whole, but for ease of eating, I cut them into 1 inch lengths.)Cook in boiling water for 3 to 4 minutes. Drain and plunge the green beans into ice water. Drain.

Step 4: Melt the butter in a large nonstick skillet over medium-high heat. Add the beans and saute 5 minutes or until thoroughly heated. Sprinkle with remaining 1/4 teaspoon salt (may use more according to your taste) and black pepper. Toss. Place the beans on a serving platter and sprinkle with the pecans. Serve immediately.