Simple Candied Carrots

Rinse and pat dry 1 pound of baby carrots, ensuring they are free of excess moisture so the glaze adheres properly.

In a wide skillet or saucepan, combine 3 tablespoons of butter, 1/4 cup of granulated sugar, and 2 tablespoons of honey over medium heat, stirring until the butter melts and the sugar begins to dissolve.

Add the baby carrots to the skillet and toss to coat them evenly in the glaze mixture.

Cook the carrots over medium heat, stirring occasionally, until the glaze thickens and begins to caramelize and the carrots become tender when pierced with a fork.

Increase the heat to medium-high and continue to cook, stirring frequently, until the glaze turns a deep golden color and coats the carrots in a glossy, hardened shell.

Season lightly with a pinch of salt to balance the sweetness, and stir to combine.

Transfer the candied carrots to a parchment-lined baking sheet in a single layer and allow them to cool completely so the sugar exterior hardens and crisps.

Once fully cooled and set, serve the candied carrots as a snack or transfer them to an airtight container for storage.