Sweet Candied Carrots Food

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

GLAZED CARROTS

Steps:

• Put carrots, brown sugar, and butter in a pan over medium heat, stirring occasionally so they don't burn.
• Once the liquid reduces and becomes like a glaze, season with salt and pepper to taste. Serve once they are tender.
• For garnish, you can sprinkle in some chopped parsley, thyme, rosemary, or other herbs (optional).

CANDIED CARROTS

Steps:

• Bring a pot of water to boil and cook the baby carrots for 5 minutes. Drain and set aside.
• While you're waiting for the carrots to cook, heat up a skillet with the butter on medium to low heat. When the butter melts, add the brown sugar, stir to combine well. Add the carrots into the skillet, season with salt and black pepper. Cook for a few minutes until they are nicely glazed, add the parsley and combine well. Dish out and serve immediately.

HIBACHI SWEET CARROTS

Steps:

• Place the carrots in a small pot with 1 cup of water (approximately), enough water to cover the carrots by about half. Add the sugar and salt to the water.
• Bring the carrots to a boil and let boil uncovered for 5-7 minutes, testing after 5 minutes, until tender.
• Drain any remaining water and return the carrots to the hot pot. Add the butter and swirl to coat and melt.
• Serve as a small side dish to your favorite dinner. enjoy!

SWEET GLAZED CARROTS

Steps:

• Trim most of the leafy green stalks off the carrots, then peel them.
• Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
• Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
• Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
• Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

GLAZED CARROTS

Steps:

• Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
• Simmer over medium-low heat, covered, 20 minutes.
• Remove cover and raise heat to high.
• Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
• Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
• Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
• Serve immediately.

SWEET GLAZED CARROTS RECIPE

Steps:

• Cook carrots in boiling water in large saucepan 5 min. or until crisp-tender; drain. Return carrots to pan.
• Add next 3 ingredients; mix lightly. Cook on low heat 5 min. or until carrots are evenly glazed, stirring frequently. Remove from heat.
• Stir in parsley.

SWEET GLAZED CARROTS

Steps:

• Preheat oven to 350°F.
• In a saucepan, bring about 4 cups water to a boil over high heat. Add carrots, reduce heat to a simmer and cook 10-15 minutes or until crisp tender; drain. Transfer to a shallow 1 ½-quart baking dish.
• In a saucepan, combine pineapple juice, Splenda Sweetener, and molasses. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in ginger and maple flavoring.
• Pour glaze over carrots. Sprinkle with flaked coconut and cranberries; toss gently.
• Bake for 40 minutes, stirring after 20 minutes.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

BABY CARROTS WITH SWEET GINGER BUTTER

Steps:

• In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
• In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

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.

CANNING SWEET CARROTS RECIPE - (4.2/5)

Steps:

• Wash carrots remove tops. Peel carrots. Cut carrots to desired size. Carrots can be cut into lengths with small carrots left whole, or they may be cut cross ways. My suggestion is to not cut them too small. Carrots are cooked well in the pressure canner and they will get mushy if they are too small. Using a crinkle cutter makes your jars look very professional. Just for fun. ***** Do I really need to peel? All official directions I find say to peel carrots. None of them mention just scrubbing without peeling. (official meaning from state extension services) I can not find a safety reason listed. I believe that it is because carrots are a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk. You'll need to make your own decision as to peeling or not. I used to just scrub my carrots real good.... but I made the decision to start peeling my carrots. Love that peace of mind. :) ***** Canning Carrots: Hot pack or Raw pack?? Carrots can be raw packed or hot packed. I prefer canning carrots raw. I simply pack raw carrots tightly into hot jars leaving 1 inch head space. For a hot pack simmer carrots gently for 5 minutes then pack hot into hot jars leaving 1 inch head space. Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart. Add boiling water to jars covering carrots and leaving 1 inch head space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release. Optional sweet syrup. I used to can just plain carrots, but since I've tried this sweet variety... this is what I do most of the time now. Instead of plain boiling water add this syrup to your jars. 2 cups brown sugar 2 cups water 1 cup orange juice Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.) Wipe the rims clean with a paper towel or lint free cloth and place your lids. Which just means center the metal flat lid and screw your band down finger tight. For more details follow pressure canning instructions. Processing instructions pints - process for 25 minutes quarts - process for 30 minutes Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page. Adjustments for Pressure Canner Altitude in Feet Dial Gauge Canner Weighted Gauge Canner 0-1000 11 10 1001-2000 11 15 2001-4000 12 15 4001-6000 13 15 6001-8000 14 15 8000-10,000 15 15

SWEET GLAZED CARROTS

Steps:

• Place sliced carrots into a pan, cover with water and boil until tender about 15 minutes.
• Drain water.
• Add brown sugar and butter to pan. Cook, stirring occasionally, until it turns to a nice glaze. About 5-10 minutes.