Carrots With Spiced Pecan Topping

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A great holiday side dish. adapted from seattle times recipe. note:this can be made through step 11 and refrigerated overnight.

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Steps

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Topping:.

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In a large , heavy skillet , melt the butter over medium heat.

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Add pecans and saute 2 minutes.

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Stir in remaining ingredients.

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Saute an additional 2 minutes.

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Spoon onto a piece of foil and cool.

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Carrots:.

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Bring a large pan of water to a boil and add the carrots.

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Cook 5-7 minutes.

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The carrots should be tender , yet firm.

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Drain and rinse with cold water until cooled.

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Pat dry with paper towels.

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Melt the butter.

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Combine with remaining ingredients.

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Spoon into a 9x13-inch casserole.

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Sprinkle the spiced pecans over the top and bake in a pre-heated 325f oven 20-25 minutes just to heat through.

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Ingredients

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unsalted butter, pecans, dark brown sugar, ground cinnamon, cayenne pepper, ground nutmeg, ground allspice, baby carrots, salt, fresh ground black pepper, white wine vinegar