Recipe: Carrots with Candied Pecans

Recipes using McCormick Siagon Cinnamon

• 1 tbsp butter or margarine
• 1 tbsp sugar
• 1/2 cup whole pecans
• 2 tsp sugar
• white pepper
• 2 tbsps light corn syrup
• 1/4 tsp cinnamon
• 2 tbsps butter or margarine
• 3 tbsps water
• 1 lb carrots, peeled and cut into 1/8 inch slices

Preheat oven to 250° F. In a heavy, medium saucepan, melt 1 tbsp butter. Stir in light corn syrup, 1 tbsp sugar, and cinnamon. Bring to a boil and simmer 5 minutes. Meanwhile place pecans in a small baking dish and toast in a 250° F oven 5 minutes. Pour syrup over pecans and bake 1 hour, stirring every 20 minutes. Scrape pecan mixture into a buttered baking pan and let cool 3 minutes. Separate pecans with 2 forks and let cool completely. In a large skillet, melt remaining butter with sugar, water, and white pepper. Stir in carrots, and bring to a boil. Reduce heat and cook covered for 5 minutes. Transfer carrots to a heated serving dish and top with pecans. Serves 6-8. Pecans may be made a day ahead.