1/2 c. slivered almonds
1 tbsp. butter
1 1/2 tbsp. brown sugar
2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 c. orange juice
1 tsp. grated orange rind
10 to 12 carrots, cooked & cut in strips

Saute almonds in butter for 5 minutes; remove from pan. Combine sugar, cornstarch, salt, cinnamon and nutmeg; add orange juice and rind. Cook, stirring constantly, until slightly thickened and clear. Add almonds. Serve over hot carrots. Yield: 6 servings.