When’s the last time I told you how much I love Chrissy Teigen’s Cravings cookbook? I think it’s been a few hours, so I’ll tell you again. This is probably my favorite cookbook out of my (ahem! thousand) cookbooks. This recipe took a few tries; I could never quite get that perfect sugary glaze from the original recipe. I’ve reduced the water and added a little extra butter because…butter. These green beans never last long; fingers will be in and out of the bowl, grabbing a few extra until all that’s left is sugary, syrupy butter at the bottom, which you should get a spoon and eat. Or just lift the bowl up to your mouth and go on with your bad self.
- 1/4 cup water
- 1/4 cup sugar
- 1 to 1-1/4 pounds haricots verts, or regular green beans (trim ends if using these)
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, plus extra for serving
- 1/4 cup slivered almonds, lightly toasted over medium-low heat until light golden and fragrant
- Flaky sea salt, to finish
In a large skillet, combine the water, sugar and 1 teaspoon kosher salt. Bring to a boil over medium-high heat, swirling the pan to ensure the sugar and salt are dissolved. Add the green beans and cook over medium-high heat for 6 to 8 minutes, until the sugar-water becomes thick and glazes the beans, and the beans are crisp-tender (don’t overcook!). Taste the beans towards the end of the cooking time. Stir in 2 tablespoons of butter and allow to melt and coat the beans. Transfer to a serving dish and top with a small pat of butter. Season with coarse flaky sea salt and a few coarse grinds of fresh pepper. Sprinkle the almonds on top.