Maple Glazed Baby Carrots

2 pounds baby carrots
1/4 cup Catalina light dressing
1/4 cup maple syrup
1 Tbls butter
1/2 cup pecans, toasted

Cook carrots in saucepan in enough boiling water to cover for 12-14 minutes or until tender. Drain and set aside. Mix dressing and syrup in saucepan. Cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots and cook until glaze is thick, stirring frequently. Add butter and stir until melted. Stir in pecans.