1 c. pecan halves
2 tbsp. butter
1 (16 oz.) pkg. frozen baby carrots
1/4 c. honey
3 tbsp. orange juice
3 tbsp. brandy or almond 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 nuts and cornstarch. Cook covered, stirring occasionally for 10-12 minute or until carrots are tender. Transfer 2 tablespoons 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. Makes 6-8 servings.