Carrot Candy Food

Steps:

• Shred carrots with julienne/vegetable peeler.
• In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes.
• Turn off the heat and leave to stand for another 5 minutes.
• Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.
• Let them dry 24 hours in a cool, dry place OR bake in oven on low (200 degrees F) for 2 hours or until carrots are dried (as in photo) * I let them dry overnight, then put them in the oven for about 20 minutes to dry out completely.

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

CARROT CANDY

Steps:

• Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt and cumin, if you're using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don't burn or get too crisp.
• Start testing carrots after about 2 hours and remove from oven when they're as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

CANDIED CARROTS

Steps:

• Scatter the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
• Add the brown sugar, butter, vinegar, remaining ¼ teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.

CANDIED CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
• In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
• Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

Steps:

• Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
• In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.

BROWN SUGARED CARROTS

Steps:

• In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
• After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

CANDY CARROT COINS

Steps:

• Peel the carrots, then slice each one into rounds.
• Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
• Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
• In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
• Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.