Glazed Pecan Carrots - cooking recipe

Ingredients

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

Preparation

In large dry skillet over medium-high heat, toast pecans for 5 to 6 minutes, stirring frequently; set nuts aside.
In same skillet over medium heat melt butter.
Add carrots; cook for 4 to 5 minutes, stirring occasionally.
Add remaining ingredients, except pecans and cornstarch.
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.
Stir cornstarch mixture into carrots; cook an additional 2 minutes or until sauce is thickened and carrots are glazed.
Stir in pecans.
Makes 6 to 8 servings.