RECIPE FROM "THE
1/2 cup butter
3 Tbsp. dark brown sugar
1 tsp. cinnamon
2 Tbsps. brandy
2- 12-oounce cans baby carrots, drained and heated
1/2 cup slivered almonds
In a small saucepan, melt butter, sugar, cinnamon, and brandy.
Pour hot mixture over carrots and simmer until warmed through.
Toss with almonds before serving.