Directions:
- 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 jar with lid).
- 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. Combine with remaining ingredients.
- Spoon into a 9x13-inch casserole. (can be done to here and covered and refrigerated overnight. If so, remove carrots from refrigeration 1 hour before cooking.).
- Sprinkle the spiced pecans over the top and bake in a pre-heated 325ºF oven 20-25 minutes just to heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.35 Kcal (1065 kJ) | ||
| Calories from fat | 199.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.2g | 34% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 235.4mg | 10% | |
| Potassium | 370.68mg | 8% | |
| Total Carbs | 13.67g | 5% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 5.57g | 22% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.8mg | 10% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 172.82 Kcal (724 kJ) | ||
| Calories from fat | 135.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 34% | |
|---|---|---|---|
| Cholesterol | 10.37mg | 5% | |
| Sodium | 159.95mg | 10% | |
| Potassium | 251.87mg | 8% | |
| Total Carbs | 9.29g | 5% | |
| Sugars | 5.26g | 31% | |
| Dietary Fiber | 3.79g | 22% | |
| Protein | 2.34g | 7% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.8mg | 40% | |
| Iron | 1.3mg | 10% | |
| Calcium | 39.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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