2 lbs. carrots
1/2 c. water
1/2 tsp. salt
4 tbsp. butter
1/2 c. light brown sugar
1/2 c. pecans

Peel carrots and slice diagonally into 1-inch pieces. Put carrots, water and salt into pot. Cover and simmer 1 hour. Turn to medium. Add butter and brown sugar and stir well. Stir occasionally until carrots are glazed. Then add nuts and cook 5 minutes.