Pecans are the most versatile tree nut — they can be eaten alone — raw, roasted or flavored — as a healthy, delicious snack or they can enhance almost any recipe as an ingredient. Pecans are perfect as a topping or ingredient in salads, vegetables, yogurt, oatmeal, sauces, breads and, of course, every kind of dessert. Store pecans in the freezer and have them on hand year-round.

Pecandied Carrots

Pecandied Carrots

Servings: 4 | Prep: N/A | Cook: N/A


6 oz. butter 1/4 cup brown sugar 1/2 cup chopped pecans 1/2 cup orange juice 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 12 raw carrots, cut in Julienne strips


Melt butter over medium-low heat. Add brown sugar, pecans, orange juice, cinnamon and nutmeg. Stir constantly until mixture comes to a boil. Add carrots and mix until carrots are thoroughly coated with the syrup mixture. Continue to cook over medium heat, stirring frequently until syrup mixture is absorbed and carrots are done. Yield 4-6 servings.


Calories : Polyunsaturated : Total Carbohydrates :
Total Fat : Trans Fat : Dietary Fiber :
Cholesterol : Saturated Fat : Protein :
Monounsaturated Fat : Sodium :  

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