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 can’t wait to try your carrots! I was smiling when I saw a plate, covering your pot, just like a lot of us!
Have you tried canning these? I would LOVE to know if that is something you have done because I have a TON of carrots this year and my family LOVES this recipe!
Hi Mindy, I haven’t tried canning them but I can’t see any reason why it wouldn’t work. Let me know if you give it a try, I would love to hear how they turn out as I am sure others would as well!!
Hi, I was looking for a honey glazed carrot recipe and I ran across yours. I have to say that I love it! I tried it tonight and I have to say that it it very good especially with the sauce. Will be making it again. Thank you and god bless.
Thank you so much for giving my recipe a try Sheba!! I am so glad you liked it, may God bless you and yours as well!!
Tried this tonight. A big hit with my mom and husband. I didn’t drain as much liquid out, and added corn starch to thicken thr sauce. Yummy
I am so glad everyone liked them!!! Great thinking on the sauce!!
I made this for Thanksgiving last week. It turned out PERFECT, my teens loved it and so did I. Perfectly sweet and tender. I sprinkled fresh dill on top.
I am so glad to hear it was a hit Tonya!!
Hi! How many people does this recipe feed? I’m planning on making this for thanksgiving, but I want to know if it’s enough for everyone or if I should make more!
That really depends on what each person considers a serving size Katie. I would say around 8 or 10 at my house but at yours it may only serve 6.
Christi, this is my go to carrot recipe. my boys who are 13 and 4 LOVE IT when I make these. I have a case and a half of canned carrots in my pantry that Ive just got to use up and this recipe works perfectly for that!!! and there is no way I can screw it up!! lookung forard to trying my hand at some of your other recipes
God Bless
Nonnie
Hi Nonnie!! I am so glad your boys like them! I can’t wait to hear what you decide to try next!!