In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.