Danish Sugar-Browned Carrots
  • Servings: 8
  • 16 small carrots
  • 1/4 c. butter
  • 6 Tb. sugar
  • 1 tsp. salt
  1. Cook peeled carrots in boiling water 'til tender-crisp. Drain well.
  2. Melt butter in lrg. skillet or saucepan; stir in sugar and cook, stirring constantly, 'til mixture is a light caramel color.
  3. Add carrots; continue cooking, shaking the skillet or saucepan to brown carrots evenly. Sprinkle with salt during cooking.
  4. Makes 8 servings
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