Cracker Barrel Glazed Carrots Recipe
The way these carrots turn glossy and tender in a buttery brown sugar glaze is downright addictive!I always make extra because they disappear fast, and the leftovers—if there are any—are just as good the next day.The balance of sweetness with just a little salt makes them taste even richer.If you use fresh, full-sized carrots and slice them at an angle, they not only look better but hold their shape better in the glaze.A little bit of cinnamon or nutmeg can be a great addition, but they’re just as good kept simple with butter and brown sugar.
Ingredients
- 1 lb. Baby Carrots
- 2 tbsp. Butter
- 2 tbsp. Brown Sugar
- 1 tsp. Salt
- 1 cup Water
Instructions
- Rinse the baby carrots under cold water and drain them well.
- You want them fresh and clean before you start cooking.
- In a medium-sized pot, combine the water and salt.
- Bring this mixture to a boil over medium-high heat.
- Add the baby carrots into the boiling water.
- Cook them for about 7-8 minutes until they start to soften, but aren't completely tender.
- Drain the water from the pot, leaving the carrots inside.
- Add in the butter and brown sugar, stirring gently to coat the carrots evenly.
- Reduce the heat to low and cover the pot with a lid.
- Let them simmer for additional 5-6 minutes until the glaze is thickened and carrots are tender yet firm.
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