Carrots, Candy-Coated

By MarieR

Ingredients

• 1 pound (16-ounces) baby carrots peeled
• 1/4 cup (1/2 stick; 2-ounces) butter or margarine
• 1/4 cup brown sugar packed
• 1 teaspoon lemon juice
• 1/4 teaspoon hot pepper sauce more is better
• 1/8 teaspoon salt

Details

Servings 1

Preparation

Step 1

In a 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, hot pepper sauce and salt. Return carrots to pan and heat through. Yield: 4-6 servings.