Ingredients
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)
Directions
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