Ingredients
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2 tablespoons unsalted butter
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3/4 cup pecans, chopped
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1 tablespoon dark brown sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground allspice
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2 lbs baby carrots, peeled and halved
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2 tablespoons unsalted butter
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1/4 teaspoon ground cinnamon
Instructions
- TOPPING:.
- In a large, heavy skillet, melt the butter over medium heat.
- Add pecans and saute 2 minutes.
- Stir in remaining ingredients; saute an additional 2 minutes.
- Spoon onto a piece of foil and cool.
- (Can be done 24 hours in advance and stored it a jar with lid).
- CARROTS:.
- Bring a large pan of water to a boil and add the carrots. Cook 5-7 minutes. The carrots should be tender, yet firm.
- Drain and rinse with cold water until cooled. Pat dry with paper towels.
- Melt the butter. Combine with remaining ingredients.
- Spoon into a 9x13-inch casserole. (can be done to here and covered and refrigerated overnight. If so, remove carrots from refrigeration 1 hour before cooking.).
- Sprinkle the spiced pecans over the top and bake in a pre-heated 325ºF oven 20-25 minutes just to heat through.