Christmas is a week away, what are you fixing candied yams or 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, add the butter once the butter melts add the cinnamon, mace, nutmeg, ginger, sugar, vanilla, and lemon extract, and you’re going to stir and mix well until its 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.