Carrots With Spiced Pecan Topping

Ingredients

Topping

• 2 tablespoons unsalted butter
• 3/4 cup pecans, chopped
• 1 tablespoon dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Carrots

• 2 lbs baby carrots, peeled and halved
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 4 teaspoons white wine vinegar

Directions

1. 1

   TOPPING:.

2. 2

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

3. 3

   Add pecans and saute 2 minutes.

4. 4

   Stir in remaining ingredients; saute an additional 2 minutes.

5. 5

   Spoon onto a piece of foil and cool.

6. 6

   (Can be done 24 hours in advance and stored it a jar with lid).

7. 7

   CARROTS:.

8. 8

   Bring a large pan of water to a boil and add the carrots. Cook 5-7 minutes. The carrots should be tender, yet firm.

9. 9

   Drain and rinse with cold water until cooled. Pat dry with paper towels.

10. 10

    Melt the butter. Combine with remaining ingredients.

11. 11

    Spoon into a 9x13-inch casserole. (can be done to here and covered and refrigerated overnight. If so, remove carrots from refrigeration 1 hour before cooking.).

12. 12

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