3 tbsp. butter
2 tbsp. light corn syrup
1 tbsp. plus 2 tsp. sugar
1/4 tsp. cinnamon
1/2 c. pecans
Pepper, to taste
1 lb. carrots, cut diagonally into 1/8 inch slices
1 tsp. freshly grated orange rind

In a small heavy saucepan, melt 1 tablespoon of the butter, stir in the corn syrup, 1 tablespoon of the sugar, the cinnamon and a pinch of salt and bring the mixture to a boil. Simmer the syrup for 5 minutes. While the syrup is cooking, heat the pecans in a small baking pan in a preheated 250 degree oven for 5 minutes. Pour the syrup over the pecans and bake the mixture, stirring every 20 minutes for 1 hour. Scrape the pecan mixture into a buttered baking pan, let it cool for 3 minutes and separate the pecans with 2 forks. The pecans may be prepared up to one day in advance. In a large skillet, melt the remaining 2 tablespoons butter with 2 teaspoons sugar, 3 tablespoons water, pepper, and salt to taste. Stir in the carrots, bring to liquid to a boil and cook the carrots, covered, over moderate heat for 3 minutes, or until they are crisp-tender. Transfer the carrots to a heated serving dish and top them with the pecans.