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In a large pan over medium heat, melt the butter and add the carrot and salt. Cover the pan with a lid or foil, and steam the carrots for 3 – 5 minutes.
Remove the lid and add the honey, chicken stock, and rosemary. Season with a pinch of salt. Bring to a simmer and cover the pan for another 10 minutes. Make sure to salt as you go.
Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 5-15 minutes.
Remove the rosemary and serve topped with the nuts, enjoy!