Prep 5 mins
Cook 40 mins
We fell in love with the carrots at the Cracker Barrel Restaurant. I made several attempts until I arrived at this version. ***I have altered this recipe after noticing a negative review and seeing that I had, in fact, miswritten the ingredients.
- 1 (1 lb) package baby carrots, washed
- 2 tablespoons water
- 1⁄4 cup butter
- 2 tablespoons brown sugar
- 1⁄4 teaspoon salt
- Melt butter in saucepan.
- Add remaining ingredients.
- Cover and cook on medium low for 35-40 minutes, stirring twice.
I have never eaten Cracker Barrel carrots so not sure if they taste like cracker barrels or not. I followed the recipe as written other then I didn't add the salt at all. I also used Splenda brown sugar as that is all I buy. I also cooked these on the grill. I put all the ingredients in a 13x9 aluminum pan, covered and grilled. Good sweet carrots. Made for Fall PAC 2008.
I hate to give such a low review but I followed your recipe exactly. I thought a teaspoon of salt sounded like a lot but I added it anyway because I like to follow the recipe as it is posted. These carrots turned out way to salty. I was making these to serve at our store for lunch but I had to throw them out. Next time I will cut the salt down to about 1/4 teaspoon.