- 1 pound fresh baby carrots
- 1/4 cup butter, cubed
- 1/4 cup packed brown sugar
- 1 teaspoon lemon juice
- 1/8 to 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- In a large saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, pepper sauce and salt. Return carrots to pan and heat through. Yield: 4-6 servings.
Originally published as Candy-Coated Carrots in Taste of Home August/September 1993, p48
Reviews for Candy-Coated Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review