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1 pound baby carrots
In a skillet or pot, heat the carrots and water to boiling over high heat. Reduce the heat to low. Cover and simmer for 10 minutes, until the carrots are tender. Drain and return to the skillet.
Meanwhile, in a small saucepan, cook the butter or margarine, honey, and salt for 4 to 5 minutes. Stir frequently, until blended and smooth.
Add the mixture to the drained carrots. Off the heat, to avoid a flame-up, add the rum. Cook over medium-high heat for 8 to 10 minutes, stirring, until carrots are tender and glazed and the liquid has mostly evaporated.
Poster's Notes:
Posted by Etti Shapiro
Nutritional Info Per Serving: N/A
1 cup water
3 tbsp. butter or margarine
3 tbsp. honey
1/2 tsp. fine sea salt
2 tbsp. rum
I used regular salt, not sea salt.