Glazed (Candied) Carrots

1. 1

   Chop carrots into uniform pieces, about 1/4 inch thick.

2. 2

   Melt butter on high heat.

3. 3

   Add carrots, stir to coat all the carrots with the butter.

4. 4

   Stir often enough to keep the butter from scorching.

5. 5

   As soon as the carrots start to change color( they'll get a little darker), add the sugar and stir until its dissolved.

6. 6

   Add enough water to just barely cover the carrots.

7. 7

   Reduce heat to simmer.

8. 8

   Stir occasionally as the water reduces, until there is almost no syrup left in the pan, and it is all on the carrots.

9. 9

   Transfer carrots to serving dish.

10. 10

    Pour any remaining syrup over carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.