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.
Am I going to ruin this is I use brown sugar sweetener like Splenda and reduced fat margarine?
I do the very same dish, but slice the carrots thinner (sometimes sticks, sometimes coins), put it all in an iron skillet and just cover with water. And try it sometime with real butter (not margarine). Oh, MAN!
I can’t wait to try this recipe! Maybe it will work to get my kiddos to eat some veggies. I love your website. All your recipes are so great. They remind me of my mama’s cooking!
Candied Carrots are a fav at my house although my dish is made with more brown sugar & butter (I eyeball it but my kids say i can never add too much, ha) but no honey, mostly because I never thought about adding it. I admit sometimes I cheat with canned bc’s when i am busy & doin a crock pot dinner night (drain thecarrots, dump in a crock & by dinnertime, taa daa! My triple crock crockpot is a life & dinner saver many nights)) Your way sounds delish & I will try it tonite. Thanks for the tip & see you at the Christmas Jubilee in Mobile later this week!
Christy this is how I do my “Copper Pennies”. I slice them about 1/4 inch thick and cook them this way, sometimes depending on if I have the honey on had I will substitute molasses instead..
Cry uncle!!!! Hahaha….when I was a kid my brother and I would play fight with each other twisting each other’s arms and we’d only stop if you “Say uncle!!!!!”
I don’t even know where we got that from.
Ours used to be say “monkey’s uncle”. I wish I knew where these old sayings came from!
Do you happen to know the carb count for these carrots?
Thanks!
Terina-Normandy, TN
For the whole recipe you can get about 8 servings and with 1/4 cup of honey, it is approximately 25-30 grams of carbs per serving with 3-5 grams of fiber per serving
There would be approximately 8 servings with the 2 pounds of carrots so per serving there is approx 25-30 carbs and 3-5 grams of fiber. Are you interested in low carb recipes?
These sound yummy. I also serve a “sweet” carrot dish, but being lazy, I cook the carrots until the preferred doneness, drain. and then ladle orange marmalade over them. Cook just a little longer. The sweetness is on the outside of the carrot instead of permeated into them. I’m going to try your recipe!