Sweet Saucy Carrots With Toasted Pecans

I took this recipe from the "It's a Wonderful life" cookbook. it is on our Thanksgiving and Christmas table every year. My six year old daughter calls them "Juicy Carrots

• Ready In: 55 mins
• Serves: 6-8
• Yields: 1 dish

Ingredients

• 1  lb  baby carrots
• 3  tablespoons unsalted butter
• 2  tablespoons  apricot preserves
• 1⁄8 teaspoon allspice
• 1  teaspoon lemon juice
• 2  large  egg whites
• 2  tablespoons water
• 1  cup pecan halves
• 1⁄4 cup light brown sugar

Directions

1. For carrots.
2. In a pot of boiling water cook carrots until tender.
3. drain.
4. in a meduim saute panmelt butter over meduim-high heat.
5. stir in preserves, allspice and lemon juice.
6. toss.
7. top with toasted nuts.
8. For the nuts:.
9. heat oven to 250
10. whisk egg with water add pecans and toss to coat.
11. drain, coat with sugar.
12. bake for 45 minutes, stirring every 15 until nuts ave dried out.