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Carrots With Spicy Pecan Topping Recipe

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A nice holiday side dish. Can be prepared ahead, up to the baking, and covered and refrigerated overnight. Remove from refrigerator 1 hour before baking.
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Servings:
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Ingredients
  • TOPPING:
  • 2 tablespoons unsalted butter
  • 3/4 cup pecans - chopped
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • CARROTS:
  • 2 pounds baby carrots - peeled and halved
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 4 teaspoons white wine vinegar
Directions
COOK
35 mins
  • Coat a 9x13-inch casserole with nonstick cooking spray. Preheat oven to 325 degrees F.
TOPPING:
  • In a large, heavy skillet, melt the butter over medium heat.
  • Add pecans and saute 2 minutes.
  • Stir in remaining ingredients; saute an additional 2 minutes.
  • Spoon onto a piece of foil and cool.
  • (Can be done 24 hours in advance and stored it a covered jar).
CARROTS:
  • Bring a large pan of water to a boil and add the carrots. Cook 5-7 minutes. The carrots should be tender, yet firm.
  • Drain and rinse with cold water until cooled. Pat dry with paper towels.
  • Melt the butter in small saucepan. Combine with remaining ingredients. Toss carrots with butter mixture.
  • Spoon into the prepared casserole.
  • Sprinkle the spiced pecans over the top and bake 20-25 minutes just to heat through.
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