4 lg. or 6 med. carrots, trimmed
Boiling water
3 tbsp. butter
2 tbsp. sugar
Salt

Scrape the carrots. Cut them into thin 3 or 4 inch strips. Wash and drain. Put the carrots into a saucepan and add just enough boiling water to barely cover them. Cook, covered, for 3 or 4 minutes or until just tender; carrots must remain crisp. Drain. Heat the butter in a frying pan. Stir in the sugar. Cook over low heat, stirring constantly, until the sugar has melted and is golden. Add the carrots. Cook, stirring constantly with a fork, until the carrots are golden on all sides. Do not scorch. Sprinkle with salt. Serve very hot. (from The Unabridged Vegetable Cookbook by Nika Hazelton)