Serves 8

1 pound fresh green beans
12-oz jar roasted red peppers, drained
1/2 teaspoon kosher salt
2 teaspoons olive oil
1 tablespoon butter
1 tablespoon brown sugar
3/4 cup Georgia pecan halves
1/8 teaspoon cayenne pepper

Preparation:

1. Steam green beans until just tender. Transfer to large bowl and add red peppers. Sprinkle with 1/4 teaspoon kosher salt and the oil and toss lightly. Reserve.
    
2. Melt butter in skillet. Add sugar and stir to dissolve. Add pecans, the remaining salt and the cayenne. Cook 2 to 3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve.

Source: Georgia Pecan Commission