|
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.
Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.
Makes 6 (1/2-cup) servings.
Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.
For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.
|
