Cook carrots according to package directions.

 

Melt margarine in medium saucepan over low heat. Add water, syrup, bouillon and maple flavor. Mix well. Bring to a boil. Cover and simmer 3 minutes or until thoroughly heated.

 

Add cornstarch, stir until well blended and slightly thickened. Add carrots, stir to coat. Place in serving dish and sprinkle with pecans.

 

Yield: (4) 1/2 cup servings.