1 1/2 cups slivered almonds

4 T. butter

5 T. brown sugar

6 tsp. cornstarch

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3 cups orange juice

3 tsp. grated orange rind

3 lbs carrots, cooked and cut into strips or 3 lb. baby carrots

Saute almonds in butter for 5 minutes; remove from pan.

Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear.

Add almonds.

Serve over hot shoestring carrots.

Serves 16