• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hangry Economist logo
  • Home
  • About Us
    • Contact Us
  • Recipes
    • Recipe Index
    • 30 Minutes or Less
    • Healthy-ish
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
  • Lifestyle
    • DC/MD/VA Local Finds
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Lifestyle
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Lifestyle
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes

    Candied Pecan Green Beans

    Published: Nov 9, 2021 · Modified: May 29, 2022 by Mollie · Leave a Comment

    Jump to Recipe Print Recipe

    We went to Firebird's on Saturday for lunch. I was craving a giant salad, but Michael was looking for something a little heavier and went with meatloaf and green beans. The green beans were served with spiced pecans, and they were SO. GOOD. I tasted the leftover pecans on his plate at least ten times to figure out what they were cooked in.

    On Sunday I set out to recreate them, and I think I got pretty dang close. I roasted the pecans on the stove with sage, rosemary, cinnamon, maple syrup, and other spices and served them on top of sautéed fresh green beans. They're sweet, spicy, and the perfect side dish for Thanksgiving dinner, Christmas dinner, or any old dinner.

    This is a picture of candied pecan green beans on a serving dish.

    Here's what you need.

    • Fresh green beans
    • Pecans. We get big bags of pecan halves at Costco, but you can buy your pecans anywhere. You'll end up chopping them up, so you can buy halves or pre-chopped pecans.
    • Fresh sage
    • Fresh rosemary
    • Maple syrup
    • Ground cinnamon
    • Ground nutmeg
    • Cayenne
    • Crushed red pepper
    • Salt
    • Black pepper
    • Butter
    • Chicken broth or water. I used chicken broth in mine, but if you want to keep this recipe vegetarian, you can use water.
    • Oil. We use avocado oil, but anything should work.
    This is a picture of candied pecan green beans up close.

    Here's how to make these candied pecan green beans.

    First, add oil to a pan over medium heat. Add green beans and a dash of salt and pepper and cook until tender, about 6-7 minutes (or until cooked to your preference), stirring frequently. Remove them from the pan and set aside.

    Next, turn heat to medium-low and add butter to the pan. Once melted, add sage, rosemary, ground nutmeg, ground cinnamon, ground cayenne, crushed red peppers, and pecans. Cook for 3 minutes, stirring constantly, then add maple syrup.

    Cook the maple syrup and pecan mixture for 3-4 minutes to allow the flavors to combine. Add chicken broth or water and cook for an additional minute, then turn off the heat.

    Plate the green beans and pour the pecan mixture over the top. Serve and enjoy!

    This is a picture of candied pecan green beans on a serving plate with a fork.

    If you like these, you should also try...

    • Quick and Easy Creamy Mashed Cauliflower
    • Fall Harvest Salad with Sweet Potato, Apple, and Halloumi Cheese
    • Quick Sweet and Spicy Crispy Thai Brussels Sprouts
    This is a picture of creamy mashed cauliflower
    Creamy Mashed Cauliflower
    This is a picture of a fall harvest salad with dressing being poured on.
    Fall Harvest Salad
    Thai Brussels Sprouts
    Candied Pecan Green Beans

    Candied Pecan Green Beans

    Recipe by Mollie

    These candied pecan green beans are sweet, spicy, and the perfect side dish for Thanksgiving dinner, Christmas dinner, or any regular old dinner. I roasted the pecans on the stove with sage, rosemary, cinnamon, maple syrup, and other spices, and they're so so good. They're the perfect topping for crunchy fresh green beans.

    Course: DinnerCuisine: AmericanDifficulty: Easy
    0 from 0 votes
    Pin
    Print
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    15

    minutes
    Calories

    346

    kcal
    Total time

    20

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • 1 pound 1 green beans, ends cut off

    • 1 tablespoon 1 oil (we use avocado)

    • Dash of Dash of salt and black pepper

    • 2 tablespoons 2 unsalted butter

    • 1 tablespoon 1 fresh sage, finely chopped

    • 1 tablespoon 1 fresh rosemary, finely chopped

    • ⅛ teaspoon ⅛ ground nutmeg

    • ¼ teaspoon ¼ ground cinnamon

    • ⅛ teaspoon ⅛ ground cayenne

    • ¼ teaspoon ¼ crushed red pepper

    • 1 cup 1 pecans, chopped

    • 3 tablespoons 3 maple syrup

    • ¼ cup ¼ chicken broth (use water for vegetarian)

    Directions

    • Add oil to a pan over medium heat. Add green beans and a dash of salt and pepper and cook until tender, about 6-7 minutes (or until cooked to your preference), stirring frequently. Remove them from the pan and set aside.
    • Turn heat to medium-low and add butter to the pan. Once melted, add sage, rosemary, ground nutmeg, ground cinnamon, ground cayenne, crushed red peppers, and pecans. Cook for 3 minutes, stirring constantly, then add maple syrup.
    • Cook the maple syrup and pecan mixture for 3-4 minutes. Then add chicken broth or water and cook for an additional minute.
    • Plate the green beans and pour the pecan mixture over the top. Serve and enjoy!

    Notes

    • I used chicken broth in my green beans, but if you want to keep this recipe vegetarian, you can use water.

    Did you make this recipe?

    Tag and follow @hangryeconomist on Instagram

    Like this recipe?

    Follow @hangryeconomist on Pinterest

    More Recipes

    • A bowl of salmon nuggets. They're golden brown and served next to a bowl of basil dipping sauce.
      Crispy Fried Salmon Nuggets
    • Miso salmon in a serving bowl on top of rice. It's garnished with green onions and sesame seeds.
      Air Fryer Miso Salmon
    • A cutting board with cut up pork tenderloin topped with green garnish.
      Traeger Pork Tenderloin
    • A plate of Mexican street corn topped with cilantro and garnished with lime slices on the side.
      Traeger Mexican Street Corn (Elote)

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

    More about us →

    summer Recipes

    • Mango peach salsa with tomatoes in a serving bowl with a spoon.
      Mango Peach Salsa (with Tomatoes)
    • A virgin frozen strawberry mango margarita in a cocktail glass, garnished with a lime slice.
      Virgin Strawberry Margarita with Mango
    • Grilled salmon bites on a piece of parchment paper topped with a green garnish.
      Grilled Salmon Bites
    • Strawberries, basil, and halloumi on skewers on a serving plate.
      Strawberry and Halloumi Skewers

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    • Email us

    Copyright © 2022 The Hangry Economist

    We are using cookies to give you the best experience on our website. Learn more here.

    The Hangry Economist
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.