16 baby carrots
1/4 c. butter
6 tbsp. sugar
1 tsp. salt

Cook peeled carrots until tender crisp. Melt butter in large skillet. Stir in sugar, stirring constantly until mixture is caramel color. Add carrots, continue cooking, shaking the skillet to brown carrots evenly. Sprinkle with the salt during cooking. 8 servings.