1poundcarrotspeeled and sliced at an angle, 1/4-inch thick
2tablespoonspacked light brown sugar
Freshly ground black pepper
Line a baking sheet with wax paper. In a small skillet set over medium heat, toss together sliced almonds and sugar. Stir continuously until sugar is melted and almonds just start to turn light golden brown. Transfer caramelized almonds to wax paper, spreading out into a single layer. Set aside to cool.
Melt 1 tablespoon butter in a large skillet set over medium-high heat. Stir in the apricot preserves, then mix in the carrots, orange juice, brown sugar, salt, and freshly ground black pepper, to taste. Bring to a boil before reducing heat to a low simmer; cover and cook until the carrots are almost tender, about 13 to 15 minutes.
Add remaining tablespoon butter to the skillet and increase the heat to medium. Cook for a few more minutes, stirring continuously, until the liquid is thickened to a glaze. Adjust seasonings, adding more salt and pepper, if necessary. Sprinkle with candied almonds and serve immediately.
Stir the almonds continuously and pull of the heat as soon as they start turning golden, as they will continue to darken a bit past that point.