Trim the green beans by snapping the ends off.

Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil.

Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.

Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.

Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.

Using an oven mitt or pot holder, remove from the heat and serve.

Be very careful when adding the green beans to the hot water -- you need to do this slowly, so the water doesn't splash up and burn you.

Did you know that toasting nuts not only makes them crunchy but also intensifies their flavor?