Reviewed: Jul. 15, 2008

I added nutmeg and cinnamon and it was great!

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Janet

	Cooking Level: Intermediate Home Town: Hemet, California, USA Living In: Heidelberg, Baden-Württemberg, Germany
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Reviewed: Jun. 3, 2008

These carrots were delicious! I followed the suggestion of another reviewer to steam them and then combine the carrots with the ingredients and carmelize the sauce. We were very happy with the results!

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Amy CS


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Reviewed: May 9, 2008

We had some dinner guests over and I decided to give this recipe a first try (risky right?) but I'm so glad I did. They turned out wonderful and I had to give out the recipe before they left.

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feedinanarmy

	Cooking Level: Beginning Living In: Fort Benning, Georgia, USA
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Reviewed: Apr. 30, 2008

These are a good way to make carrots. This way even my four year old requests them. They are tasty, I only wish that the sugar/butter mixture would be a little thicker so it would stick to the carrots better. I use frozen carrots that are crinkle cut into slices. They cook a little faster than what the recipe calls for but they work great.

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Waltonmom97

	Cooking Level: Intermediate
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Reviewed: Apr. 23, 2008

My mother always candied carrots for holidays and family gatherings. I'm so glad I found this recipe! Now I don't have to wait for a holiday! I used regular-sized carrots, though. I cut them into two-inch pieces like the recipe calls for, but if they were a little thick, I'd cut them in half length-wise. Thanks!

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oddchoirchic143

	Cooking Level: Intermediate
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Reviewed: Apr. 22, 2008

Very simple and sweet. My husband and I both loved it. The only change I made was to melt the butter and brown sugar in the pan, while the carrots were draining. Then toss the carrots back in and stir around. That way the brown sugar completely melted and was not lumpy.

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adrianbb

	Cooking Level: Intermediate Home Town: Pembroke, Massachusetts, USA Living In: Plymouth, Massachusetts, USA
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Reviewed: Apr. 14, 2008

Did not care for this recipe at all! I don't believe it would be worth trying with cinnamon either. Followed directions as is.

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RLEW0414


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Reviewed: Apr. 11, 2008

Sooo good and so easy. I just randomly made these to get rid of some carrots. I didn't really follow the measurements given, because I was feeling so very lazy, but they turned out very well. I added some cinnamon and a bit of vanilla as suggested by somebody else. If nothing else, these were the nicest smelling carrots I have ever encountered.

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Elisianna

	Cooking Level: Beginning Living In: Calgary, Alberta, Canada
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Reviewed: Apr. 10, 2008

Sweet & just plain perfect!

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Dyann


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Reviewed: Mar. 30, 2008

I made these but did 1/2 baby carrots and 1/2 sugar snap peas. Delicious...like Cracker Barrel Restaurant recipe!

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JOY

	Cooking Level: Expert Home Town: Bridgeport, Connecticut, USA Living In: Seymour, Connecticut, USA
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Reviewed: Mar. 23, 2008

Delicious! Great alternative for veggies.

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Jen N


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Reviewed: Mar. 17, 2008

Just what I was looking for! Easy and tasty. I sprinkle of cinnamon added is good as well.

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JBDREAMER


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Reviewed: Mar. 15, 2008

I'd actually rate this 3.5, kids loved them and adults thought they were too sweet. I guess that's why they're called "candied carrots" though! Update: I changed my rating to 5 - I cut the sugar down by half and it was perfect. Great way to get kids to eat their veggies! I'm glad I gave this recipe another try.

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BELI32


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Reviewed: Mar. 12, 2008

I didn't add salt or pepper, but I loved it! I half wanted to drink the brown sugar and butter mixture that the carrots were simmering in - but I restrained myself. Deliciously reminiscent of The Cracker Barrel's sweet baby carrots.

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parisaha

	Cooking Level: Expert
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Reviewed: Mar. 2, 2008

I am not a carrot eater, but wanted to make something that wasn't too carroty in flavor. This recipe was wonderful. We used tiny baby carrots that were packaged "microwavable carrots" in the produce section of our supermarket. They were smaller and thinner than normal baby carrots. They were the perfect size for our family, including our one year old.

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ILOVEMYEEYORE


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Reviewed: Mar. 1, 2008

I've been making this recipe for years. It is my favorite way to cook carrots. I take the lazy route though, and just use baby carrots.

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Susan May

	Cooking Level: Expert Home Town: Newfolden, Minnesota, USA Living In: Owatonna, Minnesota, USA
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Reviewed: Feb. 19, 2008

My kids don't like carrots. When I made these, they ate the entire batch of carrots. They couldn't get enough!

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Jen

	Home Town: Folsom, California, USA
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Reviewed: Feb. 11, 2008

These were really good!! Used butter, brown sugar, cinnamon and a dash of vanilla. Turned out tender and sweet!!

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Robin S.

	Cooking Level: Intermediate Home Town: Moline, Illinois, USA Living In: Fargo, North Dakota, USA
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Reviewed: Feb. 4, 2008

I like my carrots really crisp, so I just boil them for about 8 minutes and then follow the rest of this recipe. It's great if you love healthy(ish) sweets!

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JFargo

	Cooking Level: Intermediate Home Town: Sherrill, New York, USA Living In: Newark, Delaware, USA
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Reviewed: Jan. 23, 2008

These are the best carrots I have ever made. I took one of the other reviewers advice and added cyan pepper and they were perfect. Thanks.

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Laurie

Cooking Level: Expert

Living In: Bourbonnais,

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