I got this recipe from a friend, B Dubs Cafe! She is an awesome cook and has a picture of these finished over on her blog! I'll be adding one soon! These are delicious and I'm gonna be making them for the Christmas Party at my in-laws this year!! Enjoy!
¾ cup almonds, chopped coarse
3 TBPS butter (unsalted if you have it)
2 TBSP pure maple syrup
salt (if using unsalted butter)
pepper
2 green onions, minced
2/3 tsp grated orange zest (I used a cutie)
pinch of cayenne pepper
2 tsp all purpose flour
1 ½ pounds green beans trimmed
2/3 cup low sodium chicken broth
1/3 cup orange juice
1 tsp fresh sage (or ½ tsp dried)
Toast almonds in 12 inch nonstick skillet over medium high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 TBSP butter, maple syrup and 1/8 tsp salt if using unsalted butter (skip this if using salted butter)
Return skillet to medium heat and cook, stirring constantly until nuts are dry and glossy, about 45 seconds; transfer to a plate and set aside.
Return skillet to medium heat and cook, stirring constantly until nuts are dry and glossy, about 45 seconds; transfer to a plate and set aside.
Wipe out skillet, melt remaining 2 TBSP butter in skillet over medium heat. Add green onions, orange zest, and cayenne; cook, stirring constantly, until green onions are softened, about 2 minutes. Stir in flour until combined, then add green beans. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp tender, about 4 minutes.
Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve.
