Candied Carrots Recipe - Amy Lynn's Kitchen

In a large skillet, melt the butter over medium heat.

Add the brown sugar, water, salt, cinnamon, and nutmeg to the skillet, stirring until the sugar is dissolved.

Add the carrot sticks to the skillet and stir to coat them in the sugar mixture.

Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

Simmer the carrots for about 15-20 minutes, or until they are tender and the sauce has thickened.

If using, stir in the chopped pecans and cook for an additional 2-3 minutes.

Remove from heat and let cool slightly before serving.

Serve warm as a side dish.

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