Ingredients

• 1 pound green beans, trimmed

• 4 tablespoons unsalted butter

• ⅓ cup chopped hazelnuts

• 1-2 tablespoons chopped fresh thyme

• sea salt

Instructions 

• Drop the green beans in boiling, generously salted water and cook 3 – 5 minutes, until tender but still bright green. Drain and transfer to a serving bowl.

• Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes.

• Take the butter off the heat and stir in the hazelnuts and thyme. Pour the butter over the beans and sprinkle with sea salt.