Directions:
- In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
- In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
- Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.3 Kcal (1081 kJ) | ||
| Calories from fat | 137.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 23% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 266.33mg | 11% | |
| Potassium | 475.46mg | 10% | |
| Total Carbs | 31.24g | 10% | |
| Sugars | 22.77g | 91% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.6mg | 3% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 150.88 Kcal (632 kJ) | ||
| Calories from fat | 80.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 23% | |
|---|---|---|---|
| Cholesterol | 6.69mg | 4% | |
| Sodium | 155.57mg | 11% | |
| Potassium | 277.73mg | 10% | |
| Total Carbs | 18.25g | 10% | |
| Sugars | 13.3g | 91% | |
| Dietary Fiber | 2.99g | 20% | |
| Protein | 1.7g | 6% | |
| Vitamin C | 5.3mg | 15% | |
| Vitamin A | 0.7mg | 40% | |
| Iron | 0.4mg | 3% | |
| Calcium | 39.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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