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Prep 10min
Total10min
Servings12
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Ingredients
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
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Steps
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.
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Substitute purchased sugar-glazed almonds for the pecans.
Real maple syrup is more expensive because it takes 20 gallons of maple sap to make one gallon of syrup! Less costly maple-flavored syrup is a blend of less-expensive syrup and pure maple syrup or flavoring.
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