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“As Emeril would say, these are carrots that have been "KICKED UP A NOTCH"! These are a requested dish at all our Thanksgiving get togethers.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb baby carrots
  • 13 cup butter (not margarine)
  • 13 cup brown sugar
  • 13 cup orange juice (not concentrate)
  • 3 tablespoons Grand Marnier
  • 12 cup pecans, toasted (you can also use almonds instead)

Directions

  1. Blanch carrots in boiling water for 4 minutes.
  2. Drain in colander and allow to cool.
  3. Once carrots are cooled, melt butter in medium saucepan.
  4. Add the brown sugar to the butter and heat until the sugar is dissolved, stirring occasionally.
  5. To the butter and sugar mixture, stir in the orange juice and Grand Marnier. Simmer for 3 minutes.
  6. After three minutes, pour this mixture over the carrots which have been place in a serving dish.
  7. Stir lightly to coat.
  8. Top with toasted pecans and serve.

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