12 medium carrots
½ teaspoon salt
½ cup strained honey
4 tablespoons butter
½ cup GRAHAM CRACKER crumbs
3 tablespoons butter
½ teaspoon ginger
¼ cup chopped pecans
Scrape and cook carrots in salted water until tender (do not overcook). Drain, reserving 2 tablespoons liquid and combine it with honey and butter. Pour over carrots and cook at low temperature until syrup cooks down and carrots are well glazed. Turn several times during glazing to coat evenly and also avoid burning. Saute GRAHAM CRACKER crumbs (to which ginger and nuts are added) in the 3 tablespoons of butter. Place carrots in warmed vegetable dish and sprinkle with hot ginger flavored crumbs. Serve immediately.