Heat butter in large nonstick skillet over medium heat and cook carrots 2 minutes or until edges just starting brown.
Add broth, Mrs. Butterworth’s® Syrup, cinnamon stick, salt and pepper. Bring to a boil over high heat. Reduce heat to low and cook covered 8 to10 minutes or until carrots are tender. Remove carrots with slotted spoon; set aside.
Bring remaining liquid in skillet to a boil over high heat. Reduce heat to low and continue cooking 3 to 5 minutes or until thickened. Add back carrots and toss to coat