Candied Carrots Recipe
These easy Candied Carrots are tender and buttery, coated in a sweet brown sugar glaze. Perfect for Thanksgiving, Christmas, Easter, or Sunday dinner.
Servings: 6 servings
Calories: 303kcal
Ingredients
- 2 pounds Whole Carrots peeled and cut into rounds or Baby Carrots
- 4 Tablespoons Butter
- ¼ cup Water
- ½ cup Brown Sugar
- ½ cup White Sugar
- ¼ cup Light or Dark Karo Syrup
Instructions
- Preheat the oven to 350°. Preheat the oven so it's ready when you need it, and grab a cast-iron skillet.
- Prep the Carrots. Wash, peel, and slice the whole carrots. If using baby carrots, just wash them. Set aside.
- Make the Sweet Glaze. Melt the butter in a medium cast-iron skillet over low heat. Add water, sugars, and syrup. Heat and stir until all is melted.
- Add the carrots. Add the carrots and toss until evenly coated. Bring to a simmer and cook for 20 minutes on the stovetop. Gently stir every 5 minutes or so to ensure the carrots are evenly coated and not sticking.
- Transfer to the oven. This is an easy stovetop to oven recipe. After 20 minutes, carefully move the skillet to a 350-degree oven and bake for 25-30 minutes without stirring until the carrots are fork tender.
- Rest before serving. Allow the carrots to sit for at least 10 minutes before serving. Remove the carrots from the skillet with a slotted spoon. Place in a serving bowl and drizzle some of the sauce over the top.
Notes
Recipe Tips
Cut the carrots evenly. If you're using whole carrots, try to make slices similar in size so they finish cooking at about the same time.
Keep the heat low when melting the glaze. Sugar can scorch if it gets too hot, so melt the butter and sugar mixture gently.
Don't skip the resting time. Let the carrots sit for about 10 minutes to let the glaze settle and thicken slightly.
Use a cast-iron skillet. A cast-iron skillet makes it easy to take these glazed carrots directly from the stovetop to the oven without dirtying another dish.
Watch the carrots toward the end. You want them fork-tender but still holding their shape.
How to Store and Reheat
Refrigerator: Add cooked and cooled carrots to a dish, cover, and refrigerate for 2-3 days.
Reheat: Reheat in a skillet or smaller portions in a microwave-safe dish until warm.
Nutrition
Calories: 303kcal | Carbohydrates: 60g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 179mg | Potassium: 511mg | Fiber: 4g | Sugar: 53g | Vitamin A: 25492IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 1mg
