2 lbs. carrots
1/2 c. Mrs. Butterworth's syrup
2 tbsp. butter
Boiling water

Wash, peel, and cut carrots diagonally into 1 inch slices. Place in 2 quart saucepan. Add boiling water to measure about 1 inch in saucepan. Cover and simmer 20 minutes until tender; drain. Add butter and toss carrots until well coated. Add syrup; heat and roll carrots in syrup until evenly glazed. Cook over medium heat until well glazed. Stir often to prevent scorching.