Steps
- 1
Cover carrots with cold water in a sauce pot. Boil until carrots brighten in color, approximately 5-10 minutes. Drain.
- 2
Preheat non-stick saute pan. Add pecans and toss frequently, do not burn them. Set aside.
- 3
Slowly heat butter until slightly brown and bubbly. Add carrots. Toss. Add brown sugar and honey. Toss. Add pecans. Toss. Serve.
- 4
Variations; Celery salt, dried cranberries or cherries, maple syrup, parsley, thyme, basil, oregano, walnuts, almonds
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