When my kids were little they hated green beans. Wouldn’t touch them no matter how much I begged and pleaded. Until I made this recipe. They are sweet, salty, tossed with toasted nuts and a copious amount of butter. My kids now beg me to make this recipe, so it’s in constant rotation. It’s that good.
- 1 pound green beans, trimmed
- 1/4 cup granulated sugar
- 2 tablespoons unsalted European butter (I love to use Kerrygold for added richness and flavor)
- Salt and pepper
- 1/2 cup slivered almonds, lightly toasted
In a large skillet (with a tight fitting lid) combine 1 cup water, sugar and 1 teaspoon salt. Bring to a boil, and stir until sugar is dissolved.
Once sugar is dissolved, add the green beans, cover and cook over medium high heat until the sugar water begins to reduce, about 8-10 minutes. Uncover, and continue to cook until the sugar water takes on a syrup-like consistency, about 10 more minutes. Stir the beans occasionally, as they cook, to ensure they don’t start to burn. Turn the heat down to medium and add a splash of water if the beans start to cook to quickly.
In a large bowl, add the butter and almonds. When the beans are done, add them to the bowl and toss to combine and continue to toss until the butter is completely melted.
Taste and add a pinch of salt and pepper, if needed. Serve immediately.