Heat large skillet over medium-high heat. Add almonds, cook 2-3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 Tbsp. of the butter, Worcestershire, lemon juice, and cumin. Cook until butter has melted, stirring constantly. Set aside on separate plate.
Melt remaining butter over medium-high heat. Add beans, cook 2 minutes, stirring occasionally. Remove from heat, sprinkle almond mixture over all. Salt and pepper to taste.