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
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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.
carrots are delishes cooked in oj with a lil bit of brown sugar & a dot of butter. My mom taught me this recipe w/o a recipe!
Just wanted to tell you I came across this recipe about a year ago and this is the only way we’ve eaten carrots since!! Thanks from South Louisiana. 🙂
I am so glad you like them Tina!!! They are our favorite way to have carrots as well!
Now i can make my own. I love candied carrots. YUMMY
p.s. Just a note: Have not used margarine in years…. real butter is not as unhealthy as the M stuff and tastes 100% better!!! And that’s a fact, y’all!!!
If you can afford it, you’re blessed! Another fact:)
I use plates for pot lids, too!
~giggles~ We are the cool ones Robin!!
For you diabetics out there, This is really good using sugar- free pancake syrup, orange juce and a litle ginger.
thank you Shirley! sounds great.
p.s. our family thing is…”awwww….bless it!” and bless somehow comes out in two syllables. this is, after all, the South. blayuss it!
Another twist to the carrots…cook as you would normally, remove carrots from pot, draining liquid off. Add your butter – melt – add brown sugar and drained carrots….NOW the good part… stir 1 pack of Hidden Valley Original Ranch dressing mix (it’s a powder) and stir into the carrot mixture. Very good!