1 lb. (6-8 med.) carrots
2 tbsp. butter
1/4 c. packed brown sugar
2 tbsp. cold water
1 tsp. cornstarch
1/4 c. pecans, chopped

Do not peel carrots; just slice. Put in 2 quart casserole. Put butter on top in middle of carrots. Add brown sugar. Cover with plastic wrap. Cook on high power 5 minutes. Stir. Cook 9-11 minutes.

Mix water and cornstarch together until smooth. Stir into carrots; add nuts. Cover with plastic wrap. Cook high power 3 minutes.