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Total Time
5mins
Prep 5 mins
Cook 0 mins

What a way to eat sweet baby carrots!! So good!!

Ingredients Nutrition

  • 2 (340 g) packages baby carrots
  • 14 cup kraft calorie-wise low calorie catalina salad dressing
  • 14 cup maple syrup
  • 1 tablespoon butter
  • 12 cup pecan pieces, toasted

Directions

  1. Cook carrots in saucepan in enough boiing water to cover, 12-14 minutes, or until tender. Drain; set aside.
  2. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
  3. Add butter, stir until melted. Stir in the pecans.