Danish Sugar-Browned Carrots
16 small carrots
1/4 c. butter
6 Tb. sugar
1 tsp. salt
Cook peeled carrots in boiling water 'til tender-crisp. Drain well.
Melt butter in lrg. skillet or saucepan; stir in sugar and cook, stirring constantly, 'til mixture is a light caramel color.
Add carrots; continue cooking, shaking the skillet or saucepan to brown carrots evenly. Sprinkle with salt during cooking.