Maple-Glazed Carrots with Pecans

 

1/4

cup chicken broth

1/4

teaspoon salt

2

lb ready-to-eat baby-cut carrots

1/4

cup real maple or maple-flavored syrup

2

tablespoons butter or margarine

1/4

cup coarsely chopped pecans

• 1 In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
• 2 Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.