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

Cook peeled carrots in boiling water until tender - crisp. Drain well. Melt butter in large skillet or sauce pan; stir in sugar and cook, stirring constantly until mixture is light caramel color. Ad carrots. Continue cooking shaking skillet or pan to brown carrots evenly. Sprinkle with salt during cooking. An easy way to give carrots that special touch. The buttery glaze is delicious!