Instructions: Melt butter in medium skillet. Saute nuts for one minute. Stir in Cointreau. Remove from heat and set aside. Place carrots, butter water and salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes until carrots are barely tender. Transfer carrots to a heated serving bowl with a slotted spoon. Bring carrot liquid to a boil and reduce to 2 tablespoons liquid. Pour juice over carrots, add nut glaze and toss.

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