1 c. pecan halves
2 tbsp. butter
1 (16 oz.) pkg. frozen baby carrots
1/4 c. honey
3 tbsp. orange juice
3 tbsp. almond or brandy liqueur or 1/2 tsp. almond extract
1 tsp. cornstarch

In large dry skillet over medium-high heat, toast pecans for 5-6 minutes, stirring frequently. Set nuts aside. In same skillet over medium heat, melt butter. Add carrots; cook for 4-5 minutes, stirring occasionally. Add remaining ingredients except pecans and cornstarch; cook covered, stirring occasionally for 10-12 minutes or until carrots are tender. Transfer 2 tablespoon liquid from skillet to small dish; stir in cornstarch until dissolved. Stir cornstarch mixture into carrots. Cook an additional 2 minutes or until sauce is thickened and carrots are glazed. Stir in pecans. Serves 6-8 people.