Heat butter in a large pan over medium-high heat. Add the sliced carrots to the pan and season with salt. Cook for about 5 minutes, tossing occasionally, until the carrots start to soften slightly.
Pour in 3/4 cup of water, then add the brown sugar, maple syrup, and cinnamon to the pan. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pan and let the carrots cook in the simmering liquid until they are tender, 6 to 8 minutes.
Transfer the carrots to a serving dish using a slotted spoon, leaving the liquid in the pan. Return the pan to the heat and continue cooking the remaining liquid, allowing for another 1 to 2 minutes.
Once the glaze has thickened, pour it over the cooked carrots in the serving dish, ensuring they are evenly coated. Sprinkle the toasted pecans over the carrots, serve and enjoy!