Carrots With Spiced Pecan Topping
Created by Mikekey on November 20, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
- Recipe #2835
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
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- CARROTS
- 2 pounds carrots, peeled and halved (baby carrots)
- 2 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
How to Make
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Step 1: TOPPING: In a large, heavy skillet, melt the butter over medium heat. Add pecans and saute 2 minutes.
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Step 2: Stir in brown sugar, cinnamon, cayenne, nutmeg, and allspice; saute an additional 2 minutes.
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Step 3: Spoon onto a piece of foil and cool. (Can be done 24 hours in advance and stored it a jar with lid).
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Step 4: 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.
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Step 5: Drain and rinse with cold water until cooled. Pat dry with paper towels.
How to Make
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Step 6: Melt the butter. Combine with salt, pepper, cinnamon, cayenne and vinegar. Mix with carrots.
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Step 7: 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.).
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Step 8: Sprinkle the spiced pecans over the top and bake in a pre-heated 325F oven 20-25 minutes just to heat through.