Glazed Pecan Carrots

• 1 c. pecan halves
• 2 Tbsp. butter
• 1 (16 oz.) pkg. frozen baby carrots
• 1/4 c. honey
• 3 Tbsp. orange juice
• 3 Tbsp. brandy or almond liqueur or 1/2 tsp. almond extract
• 1 tsp. cornstarch

1. In large dry skillet over medium-high heat, toast pecans for 5 to 6 minutes, stirring frequently; set nuts aside.
2. In same skillet over medium heat melt butter.
3. Add carrots; cook for 4 to 5 minutes, stirring occasionally.
4. Add remaining ingredients, except pecans and cornstarch.
5. Cook covered, stirring occasionally, for 10 to 12 minutes, or until carrots are tender. Transfer 2 tablespoons liquid from skillet to small dish; stir in cornstarch until dissolved.
6. Stir cornstarch mixture into carrots; cook an additional 2 minutes or until sauce is thickened and carrots are glazed.
7. Stir in pecans.
8. Makes 6 to 8 servings.

pecan halves, butter, frozen baby carrots, honey, orange juice, brandy, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052958 (may not work)