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’m not much on cooked carrots at all. I don’t even liked candied carrots, but I did come up with on that recipe, other than roasting, that I will eat.
I cut carrots into coins. I throw them in a skillet with a little butter and saute for a few minutes, until they soften slightly. The I add salt, fresh grated ginger, lemon juice and honey. I don’t have amounts I just add and taste, until it taste good. I cook just a few more minutes. The carrots still have a bit of crunch left to them, they are slightly sweet, tangy and have that wonderful ginger flavor. Cooked carrots even I will eat.
Now don’t take that to mean I don’t like carrots, I eat raw carrots in salads, pasta dishes, on a tuna sandwich and in raps. Not to mention just grab and eat a hand full of baby carrots. I’m a carrot fan, as long as you don’t cook em….. lol
that shoulda said, come up with one recipe, other than roasting, that I will eat.
Can’t get enough of this site. Feels like home…with the plate on the pot as the lid.cause we’ve all done it.
Most folks would have dug in the cabinet before snapping the pic ….unless you were in your own kitchen by yourself LOL. love it!!!!!!!!!!!!!!
Ok Kristy; here’s my version of Candied Baby Carrots! I know you are all about easy, so here goes. 1 Lb. pkg. baby carrots, 1 Tbl Butter, 1/4 cup pancake syrup, 1/4 cup French dressing. Cook carrots until tender. Drain, in pan you cooked them in, add butter, pancake syrup, and French dressing. Swirl pan to mix and melt butter. Add carrots back to pan. Toss to coat. Yummo!
I make mine similiar to these. I don’t put them in a pot with water, I put hem in a skillet with the butter, till tender, add the brown sugar, butter, honey and RUM! A mother-in-law recipe. I will try them like this. I think cinnamon would be an excellent addition. Thank you so much!
Love this recipe! Speaking of carrots, I recently ate carrot souffle for the first time in my 70 years. It was absolutely wonderful. I have the recipe I would love to share but I don’t know how to post it. Perhaps you have one of your own you can share.
Don’t know how I found you, but glad I did. This recipe sounds delicious. Can these be canned?
I am so glad you did too!! These probably can be canned BUT, you will need to do a little research first. Maybe consult the current USDA guidelines. Carrots are a low acid vegetable so you have to treat them a little differently and they will have to be pressure canned. I personally wouldn’t can them due to the danger, but if you research it and take proper measures you could.
Love your blog…can’t wait to try these. Our favorite Japanese eatery has candied carrots. Going to cut my carrots in circles so I can get the flavor through and through. Thanks for sharing the recipe.