From the "Kids' Corner" - Spiced Carrots with Watermelon and Pecans
Thanks to Heather Bukowy, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1 1/3 cup large pecan pieces or halves
1/3 cup sugar
2/3 tablespoon soy sauce
2 cups carrots
2/3 cup brown sugar
2/3 cup orange juice
2/3 teaspoon cinnamon
2 cups small seeded watermelon pieces
In a large heavy non-stick sauté pan over medium high heat, place the pecans in an even layer and sprinkle the sugar over them. Stir the pecans while drizzling the soy sauce over them. Heat while stirring constantly until the sugar melts and the nuts glaze. This process takes 5 to 8 minutes. Remove the nuts to waxed paper to cool. Break apart as needed. Meanwhile, simmer the carrots in a saucepan with the brown sugar, orange juice and cinnamon until tender and glazed. Form a ring around the rim of a warm serving platter with the watermelon and pour the carrots in the middle. Top with glazed pecans. Serve immediately.
Serves 4.
From rec.food.recipes old_magic1.