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-1/4 cup Kraft Light Done Right Catalina dressing
-1/4 cup maple syrup
-1 tablespoon butter
-1/2 cup toasted pecan pieces
Cook baby carrots in saucepan, in enough boiling water to cover, for 12 to 14 minutes or until tender. Drain water and set carrots aside. Add dressing and syrup to saucepan and cook on medium heat until bubbly, stirring occasionally. Add carrots and cook until glaze is thickened to desired consistency, stirring frequently. Add butter and stir until melted. Stir in pecans and serve immediately.
Makes 10-1/2 cup servings.
