Chutney Glazed Carrots

1. Place carrots in medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-low; simmer 6 to 8 minutes or until carrots are tender.

2. Drain carrots; return to saucepan. Add chutney, mustard, and butter; cook and stir over medium heat 2 minutes or until carrots are glazed. Top with pecans just before serving.

*Note. To toast pecans, spread in single layer in heavy skillet. Cook over medium heat 2 minutes or until nuts are lightly browned, stirring frequently.