Peel and slice your carrots into even pieces.
In a large skillet over medium-high heat, melt the butter.
Add the carrots and a pinch of salt to the skillet.
Cook for about 2 minutes, stirring occasionally.
Add the brown sugar, water, and chopped pecans to the carrots.
Stir to mix everything well.
Cover the skillet with a lid and reduce the heat to low.
Let it simmer for about 6 minutes.
Uncover and increase the heat to high.
Continue cooking and stirring until the water has evaporated and the carrots are soft.
Stir in the nutmeg and adjust the seasoning with more salt if needed.