2 tablespoons sugar
1 tablespoon water
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
Preheat oven to 350°. Line a jelly-roll pan with parchment paper. Bring sugar and water to a boil in a small saucepan over medium heat, stirring constantly until sugar dissolves. Remove pan from heat; stir in pecans and 1/4 teaspoon salt. Spread pecan mixture in an even layer on prepared pan. Bake at 350° for 12 minutes or until browned. Cool in pan. 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. Sprinkle with salt and black pepper and toss. Sprinkle with pecans and serve.
Nutritional Information: 96 Calories, 7g Fat, 1.6g Protein, 2g Carbohydrate, 8g Fiber, 3g Cholesterol, 5mg Iron