Green Beans with Toasted Almonds and Brown Butter
- table salt
- 1 Pound green beans
- 4 Tablespoons unsalted butter
- 1/2 Cup slivered almonds (about 2 1/2 ounces) *
- ground black pepper
- Other nuts, including walnuts, pecans, or skinned hazelnuts, can be used in place of the almonds, if desired
Trim ends from 1 pound green beans. Finely chop 1/2 cup (about 2 1/2 ounces) slivered almonds. Toast chopped almonds in small skillet over medium heat until browned and fragrant, about 5 minutes. (Cooled, toasted nuts can be stored in airtight container for 3 days.)
Blanch and Shock Green Beans
Bring 2 1/2 quarts water to boil in large saucepan over high heat. Add 1 teaspoon salt and green beans. Return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again. Dry beans thoroughly with paper towels. If desired, transfer beans to large zipper-lock bag and refrigerate for up to 3 days. (You can also skip this step and just proceed with next step.)
Make Brown Butter–Almond Mixture
Heat 4 tablespoons butter in small, heavy saucepan over medium heat and cook, swirling frequently, until butter turns chocolate brown and becomes fragrant, 4 to 5 minutes. Add almonds and cook, stirring constantly, until fragrant and combined, about 1 minute. Season with salt and pepper to taste.
Finish and Serve
Meanwhile, heat 1/4 cup water and beans in 12-inch skillet over high heat. Cook, tossing frequently, until beans are warmed through, 1 to 2 minutes. Season with salt and pepper to taste. Arrange on warm serving platter. Top beans with brown butter–almond mixture and serve immediately.