Sweet Saucy Carrots With Toasted Pecans
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 dish
- Serves:
- 6-8
ingredients
- 1 lb baby carrots
- 3 tablespoons unsalted butter
- 2 tablespoons apricot preserves
- 1⁄8 teaspoon allspice
- 1 teaspoon lemon juice
- 2 large egg whites
- 2 tablespoons water
- 1 cup pecan halves
- 1⁄4 cup light brown sugar
directions
- For carrots.
- In a pot of boiling water cook carrots until tender.
- drain.
- in a meduim saute panmelt butter over meduim-high heat.
- stir in preserves, allspice and lemon juice.
- toss.
- top with toasted nuts.
- For the nuts:.
- heat oven to 250
- whisk egg with water add pecans and toss to coat.
- drain, coat with sugar.
- bake for 45 minutes, stirring every 15 until nuts ave dried out.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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