Maple Glazed Baby Carrots


2 pounds baby carrots

1/4 cup Catalina dressing

1/4 cup maple-flavored or pancake syrup

1 tbsp butter

1/2 cup pecans (toasted)


Cover carrots in saucepan with just enough water to cover all of them

Cook carrots for 12-14 minutes or until tender

Drain carrots and set aside

Mix dressing and syrup in saucepan - Cook on medium heat until bubbling

Add carrots and cook until glaze is thickened

Add butter and stir in until melted

Stir in the pecans and serve