One way to get your kids to eat their carrots! I don't know the source of this recipe... probably from the food section of the Los Angeles Times sometime during the 1980s.
Cut carrots lengthwise into slivers. Cook in large covered pan with salt and pepper and small amount of water. Remove when barely tender and set aside. Drain.
In pan, stir together butter, sugar, rind and almonds. When well-mixed, return carrots to pan.
Let simmer for 5 minutes, turning to coat.
Makes 4 to 6 servings.
TO TOAST NUTS: Preheat oven to 350F. Spread nuts in a single layer on baking sheet. Toast for 3 to 5 minutes or until golden, checking after 3 minutes. Shake pan or stir nuts halfway through to brown evenly. Watch carefully -- nuts burn easily because of their high fat content.