1. Place carrots in a large skillet. Add 1 cup water and 1/2 tsp. salt; stir well. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until carrots are almost tender, 6 to 8 minutes. Drain well. Wipe out skillet. (Carrots may be prepared up to 3 days ahead to this point. Cover and refrigerate.)
2. Combine carrots, butter and syrup in a skillet. Sprinkle with salt and pepper. Cook over medium-high heat, stirring and tossing constantly, until carrots are tender and well glazed, about 5 minutes. Season with additional salt and pepper, if desired. Serve hot.