- 3 slices bacon, diced
- 1/3c pecans,
- 1lb baby carrots
- 1/2tsp salt
- 3 Tbsp brown sugar
- 1/2–3/4c chicken broth or water
- 1 Tbsp butter
- In a medium skillet, cook bacon over medium heat until crisp. Drain fat from pan and set bacon aside. Add pecans and cook until toasted. Set pecans aside with bacon. Add carrots, salt, 1 Tbsp brown sugar, and 1/2c broth to the skillet. Cover and bring to a boil over medium-high heat and reduce to a simmer.
- Simmer 4-5 minutes and check for tenderness. You want to have about 2 Tbsp liquid left in the pan. If your liquid hasn’t quite cooked enough off, continue to cook. If your carrots aren’t tender enough or too much liquid has evaporated, add a bit more liquid as necessary.
- When carrots are tender, add remaining brown sugar and bitter. Stir over medium heat about 3 minutes. Sprinkle bacon and pecans over the top.