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.
Melt butter in skillet. Add sugar and stir to dissolve. Add pecans, the remaining salt and the cayenne. Cook 2 – 3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve.