5 large carrots, sliced
1/4 cup butter
2 tablespoons pecan pieces
3 tablespoons honey
2 tablespoons golden raisins
salt & pepper to taste
In a medium saucepan; cook carrots until tender crisp. Drain off water. Stir in remaiing ingredients and bring to a fast boil. Let boil until liquid is absorbed and carrots are glazed; stirring often.
Serves 4