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Candied Carrots Recipe

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This recipe for Candied Carrots, by , is from Honoring Our Veterans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Salsman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. carrots, cut into 2 inch pieces
2 T. butter, diced
1/4 c. packed brown sugar
1 pinch salt
1 pinch ground black pepper

Directions:
Directions:
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 - 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 - 5 minutes, until sugar is bubble. Serve hot.

Personal Notes:
Personal Notes:
Veteran: (Father) Fred L. Everett - Marine - WWII & Korea

 

 

 

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