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“What a way to eat sweet baby carrots!! So good!!”
READY IN:
5mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • 2 (680 g) package baby carrots
  • 59.14 ml kraft calorie-wise low calorie catalina salad dressing
  • 59.14 ml maple syrup
  • 14.79 ml butter
  • 118.29 ml pecan pieces, toasted

Directions

  1. Cook carrots in saucepan in enough boiing water to cover, 12-14 minutes, or until tender. Drain; set aside.
  2. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
  3. Add butter, stir until melted. Stir in the pecans.

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