Cover carrots with cold water in a sauce pot. Boil until carrots brighten in color, approximately 5-10 minutes. Drain.

Preheat non-stick saute pan. Add pecans and toss frequently, do not burn them. Set aside.

Slowly heat butter until slightly brown and bubbly. Add carrots. Toss. Add brown sugar and honey. Toss. Add pecans. Toss. Serve.

Variations; Celery salt, dried cranberries or cherries, maple syrup, parsley, thyme, basil, oregano, walnuts, almonds