Bring several quarts of water to a boil.
Add 1 tablespoon salt, add the green beans and cook until tender, about 6-8 minutes.
Drain the beans and shock in cold water, draining again before setting aside.
2. Put the bacon into a skillet and cook over low-medium heat until the fat has rendered and the bacon is crispy, 6 to 8 minutes.
Drain the bacon on a paper-towel-lined plate and set aside.3.
In a wide, heavy-bottomed sauté pan, heat the butter and add the walnut halves.
Sauté until they start to brown, 3 minutes.
Pour in 1/2 cup of water, then the honey.
Stir and cook until the water has evaporated and the honey has caramelized and coated the walnuts, approximately 5 minutes.
Before the walnuts become too dry, add the cooked beans and the bacon and cook together, tossing and stirring, to evenly distribute the walnuts and bacon.4.
Serve at once.