Wash carrots and trim; scrape only if necessary.

In heavy medium saucepan, heat 2 tbsp. Butter and add whole carrots; toss to coat well with butter. Add water and bring to boil; cover tightly, reduce heat to low and cook carrots for 7 to 10 minutes or until tender, but not mushy. (Cooking time depends on size and freshness of carrots.)

Meanwhile in small skillet, melt 1 tbsp. Butter; saute nuts over medium-high heat for 1 minute. Stir in brandy and remove from heat.

When carrots are cooked, remove with slotted spoon to heated serving dish and keep warm. Boil cooking liquid vigorously until reduced to about 1 tbsp and slightly browned. Pour over carrots and gently stir in walnuts and brandy. Makes 4 servings. Typed in MMformat by chartlin@hotmail. Com