Candied Carrots Recipe
These cute little baby carrots have just a hint of honeyed sweetness but are not overly sweet. I use baby carrots but you can take regular sized carrots and cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor.
Today’s recipe is how we like to cook our baby carrots- God love it. That’s what my Grandmama says whenever she sees something cute or precious – be it a baby carrot or a newborn child. “Aww, ain’t it cute?”
Want These Candied Carrots to Be A Little More Sweet?
You can also alter this recipe as noted at the bottom to make them a bit sweeter if you like, depending on your taste. As always, I’m showing you how I do it but I hope you’ll make it your own when you serve it at your table. Just remember, all recipes taste better if you make them for people you love , even baby carrots – God love it.
You probably have most of the ingredients for Candied Carrots on hand already:
- Brown Sugar
- Butter
- Salt
- Honey: I love me some honey and buy local when I can but I’m not too proud to grab whatever I find on sale, too!
- Baby carrots
How to Make Candied Carrots: Step by Step
- Place your carrots in a large sauce pot and cover with water.
- Place over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.
- After your carrots are tender, pour off about half of your water.
- Add all of you other ingredients.
- Stir it up a bit and then bring to a boil again. Reduce heat to simmer and cover once more. Continue cooking for about ten minutes or until they are as tender as you like.
All done! Now you can serve it in this sauce or you can strain them out.
Ingredients
- 2 pounds baby carrots
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 - 1/2 cup honey depending on how sweet you like them
Instructions
- Place carrots in pot and add enough water to cover them. Bring to a boil and reduce heat to simmering, cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork.
- Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes. Enjoy!
Nutrition
You may also like these recipes:
Copper Pennies (Sweet & Sour Carrots)
And the place was so honest, unpretentious,
that you knew what counted was not the walls and floors,
but the people they comforted.
-from The Hills of Tuscany by Ferenc Mate. Submitted by Lollymom. Submit your quote by clicking here.
I put some cinnamon in my baby carrots too, but our family is big on cinnamon anyway. This would be a good thanksgiving side dish, too.
Hi Christy,
Love all of your recipes and your cookbook. Would it be possible to note when one of the recipes you post is in your cookbook. I am a recipe monger and I just thought if there is one or two I already have I wouldn’t need to print them.
Thanks for all your wonderful ideas, recipes, etc.
Christy, I love Candied Carrots and make mine just like yours. I know it was good to be home for a few hours and smell the sweet smell of your Brady and Katy Rose – Ricky too. Be it ever so humble…
These look so good! We make a version of these with orange juice concentrate and call them Sunshine Carrots.
Thanks again, Christy!
I’ve been making carrots like this since Hector was a pup! And I’ve had many a convert to the glories of cooked carrots through this recipe than you can shake a stick at…it’s really good to cook the liquid down to a stick gooey syrup-mmmmm! Great post!
Can’t wait to make these! Thanks Christy
I just found you. I love you. Listening to you “talk” via your blog is like listening to my sisters and me. Now living in Boise and too far from home so every message I get from you is like sittin’ down to a big bowl of cheese grits. Keep keeping it real sistah!
FYI — We grow the carrots that are made into “baby” carrots. They are planted very thickly which results in a long, 15″ carrot, about 1/2″ in diameter. At the processing plant they are sectioned off into the babies, then they are buffed into their cute little shape. The recipe sounds yummy. I live in the central valley of California– keep eating carrots and almonds too!
Yes, Melissa. That’s what I learned when we lived in CA. I love being back in the south, but I do miss all the fresh CA produce!
Oh thanks, Melissa, for that! I didn’t know that’s how baby carrots came to be.
Love this recipe. I also used canned baby carrots, added water and pancake syrup. Cook down. Yummy