Instructions: In a 12 inch, non-stick skillet, melt butter over medium heat. Add carrots and stir to coat with butter. Add stock, syrup, salt and pepper. Increase heat to high; bring to a boil. Cover and cook 6 minutes.

Uncover and cook, stirring often, until carrots are tender and liquid reduces to a glaze, 12-15 minutes. Stir in pecans. Serve immediately.

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