Serves: 8 to 10
2 1/2 cups pecans
2 tablespoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon sugar
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 pounds string beans
1. Preheat the oven to 300°F.
2. Place pecans in a bowl. In a small, heavy saucepan over medium-low heat, warm olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour seasoned oil over nuts, add sugar, cumin, salt, pepper, and cayenne, and stir to coat evenly.
3. Transfer to a baking pan and bake, stirring occasionally, until nuts are toasted, about 20 minutes. Transfer to a plate and let cool completely. (Note: This can be made up to a week in advance.)
4. When ready to serve, heat a large pot of salted water. Cook green beans until al dente, about 5 minutes. Drain in a colander and run under cool water to stop the cooking. Toss beans in a mixing bowl with a little olive oil, then transfer to a serving platter and top with rosemary nuts.
Nutrition score per serving: 220 calories, 21g fat, 9g carbs, 4g protein