Southern Glazed Carrots

I was invited to a Memorial Day barbecue. I was genuinely struggling with what I was going to make. The host and her children had dinner with me , where I had cooked baked ham, one of the side dishes was glazed carrots. Her kids loved them. I got a call and they asked me to fix glazed carrots. These carrots are candied, buttery, tender and practically melt-in-your-mouth.

Glazed Carrots

3 pounds baby carrots, 1/2  pound salted butter, 2 teaspoons ground cinnamon, 1 1/2 teaspoon ground mace, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon ground ginger, 2 cups sugar, 1/2 cup Brown sugar, 2 tablespoons vanilla extract, 1/4 teaspoon lemon extract, 1/4 teaspoon fine sea salt.  Watch the carrots, dump them into a saucepan add enough water to cover them.  Bring to a boil reduce heat to low cover and simmer for about 10 minutes  or until the carrots are tender. While the carrots are cooking  we are going to make the sauce. In a large cast iron skillet I want you to add the butter once the butter melts  add the cinnamon, mace, nutmeg, ginger, sugar, vanilla and lemon extract and you’re going to stir all of that together until it is smooth bubbly, now add the salt and stir again.  Drain the carrots, add them to the glaze mix well.  Cover the pot reduce the heat to a simmer and cook for another 5 minutes.

 Are you going to a Memorial Day celebration today? What are you making?

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