1/2 cup sliced almonds
2 tablespoons sugar
1 1/2 pounds baby cut carrots
1/4 cup sliced green onions
1/4 cup maple-flavored syrup
1 teaspoon ground mustard
Cook almonds and sugar in 10-inch nonstick skillet over medium-low, stirring occasionally, over 10-15 minutes or until sugar melts and almonds are well-coated. Spread onto small sheet of aluminum foil. Cool completely; break apart.
Place carrots in 3-quart saucepan; add 1 inch of water. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 15-20 minutes or until tender. Drain well.
Add butter, onions, syrup and ground mustard to carrots; toss to coat. Cook over medium heat until bubbly and mixture is slightly reduced and syrupy.
Sprinkle caramelized almonds over cooked carrots just before serving.
- Almonds can be prepared 1 day ahead. Cover loosely; keep in a cool dry place.
- Baby cut carrots vary in size. Very small thin carrots might require slightly less cooking time.