16 lbs. 6 oz. (3 1/2 gal.) carrots, fresh, cut in 2" strips
2 oz. (3 tbsp.) salt
2 gallons boiling water
10 oz. (1 1/4 c.) butter, melted
8 oz. (1 1/3 c.) brown sugar
1 oz. (3 tbsp.) orange rind
1/3 c. orange juice
1 lb. (1 qt.) almonds, slivered

1. Add carrots to salted water.

2. Bring to a boil; simmer 20 minutes or until tender.

3. Drain; set aside for use in Step 5.

4. Add brown sugar, orange rind, orange juice and almonds to melted butter.

5. Add glaze to carrots; mix until carrots are well coated.

NOTE:

1. In Step 1, 20 pounds (fresh carrots will yield 16 lbs. 6 oz. carrots cut in 2" strips.

2. In Step 4, 11 oz. (2 oranges) fresh oranges will yield 1/3 cup juice and 3 tablespoons rind.