Carrots with a Crunch

Carrots with a Crunch

8 large carrots

1/2 teaspoon salt

1 1/2 tablespoons butter

1 1/2 tablespoons brown sugar

1 1/2 teaspoons grated orange rind

1/4 cup slivered almonds, toasted

Cut carrots into slivers. Cook in boiling salted water till barely tender. Drain.

Combine butter, brown sugar, rind, and nuts in skillet and cook over low heat till well blended. Add carrots and simmer 5 minutes, turning to coat.

Serves 4