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.
This is awesome, a bakery that is now closed use to make honey carrot pie, very similar to potato pie. I am definately going to try this as pie filling.
A Japanese restaurant around here makes amazing sweet carrots. I have been craving them for two weeks now since we don’t have the money to go. I am going to try this hopefully and see how close it comes 😀
They look and sound so good. I am going to try these . I love the ones at Cracker Barrel.
I have the Cracker Barrel recipe. It is exactly like this, onlly they add a tablespoon of bacon grease.
That was me that asked, Christy! Thanks so much for posting this. I know you are busy. I can’t wait to try them.
I make my carrots with the same ingredients, but an easier method! I just dump them in a dish, cover, and microwave until they’re tender. Don’t add any water. They take about 8 minutes to cook. Then I stir in some butter, honey, brown sugar and salt, and microwave them another couple of minutes so the sauce gets a little thicker. It’s very yummy, fast, really easy, and by microwaving the carrots they don’t lose any vitamins into the water.
Made these carrots to go with our family Sunday dinner and they were yummy! My sister-in-law said “those are good!”
very nice thanks.