Instructions: Cook green beans in boiling water until of desired crispness; drain, season with 3 tablespoons butter, salt and pepper; set aside and keep warm. Toast pecans on a cookie sheet in a preheated 400-degree oven for about 10minutes; set aside. Meanwhile, saute shallots in olive oil until golden brown; drain. In a heavy-gauge saucepan, dissolve sugar in water. Cover and heat over moderately high heat until bubbles are thick. Remove cover and swirl, and sugar will begin to turn golden. Remove from heat, cool slightly and stir in remaining butter. Toss pecans in mixture. To serve, lightly toss pecans with beans and top with shallots.

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