Recipe information
Ingredients for - Candied Carrots
1. 1/2 c. (1 stick) Unsalted butter -
2. 2 lb. whole carrots, peeled, sliced diagonally, crosswise, into 1" thick pieces -
4. 1/2 c. fresh orange juice (from 1 large orange) -
5. 1/3 c. dark or light brown sugar -
8. 1/2 tsp. coarsely ground black pepper -
9. 1/2 c. chopped toasted pecans, optional -
How to cook deliciously - Candied Carrots
1. Stage
In a large skillet, melt the butter over medium-high heat until it begins to foam. (Be careful not to let it brown.) Add carrots in one layer and season with ½ tsp salt. Allow the carrots to cook for about 6 to 7 minutes, stirring occasionally, until edges start to caramelize and turn golden.
2. Stage
Lower heat to medium-low and add the orange juice. Continue to cook until the juice has reduced by half, about 3 minutes. Stir in the brown sugar, maple syrup, cinnamon and ¼ tsp salt. Increase the heat to medium and cook until carrots are tender but not mushy, and the glaze is thick, syrupy, and coats the carrots about 13 to 15 minutes. Season with remaining ¼ tsp salt and the pepper. Top with pecans, if using.
