Place carrots in a 2 quart saucepan; add enough water to cover carrots. Over high heat, heat to boiling. Reduce heat to medium-low. Cover, simmer 10 minutes or until carrots are tender. Drain carrots in colander.

In same saucepan, combine soup mix, butter, brown sugar, orange peel, orange juice and cinnamon. Over medium heat, heat to boiling, stirring constantly.

Return carrots to saucepan. Cook 5 minutes more or until carrots are glazed, stirring often. Garnish with pecan halves. Makes 4 servings.