1 lb. carrots
1 1/2 tbsp. butter
1/4 c. slivered almonds
1 tbsp. sugar
1/8 tsp. ground coriander
1/8 tsp. cinnamon
1/4 tsp. cumin
Pinch of cayenne pepper
Salt

Slice carrots; cook until tender (approximately 20 minutes). Drain; remove to separate bowl. Melt butter in the hot pot; add almonds. Cook over medium heat, stirring until light gold (about 3 minutes).

Add carrots, sugar and spices. Add 1 teaspoon salt. Cook over low heat until most of the liquid has evaporated and carrots are glazed (about 3-5 minutes).