COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.

MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.

ADD butter; stir until melted. Stir in the pecans.