Carrot Crunch - cooking recipe

Ingredients

6 to 8 large carrots
1/2 tsp. salt
1 1/2 Tbsp. butter
1 1/2 Tbsp. brown sugar
1 1/2 tsp. grated orange peel
1/4 c. blanched slivered almonds

Preparation

Cut carrots lengthwise in slivers.
Cook in large covered pan, using salt and small amount of water.
When carrots are just barely tender, remove from pan and set aside.
Drain water.
In the pan, stir together butter, brown sugar, orange peel and almonds.
When well mixed, return carrots to pan.
Let simmer for 5 minutes, turning carrots to coat with almond mixture.
Makes 4 to 6 servings.