Honey-Rum Carrots	Print this Recipe

1 lb. baby carrots
1 c. water
3 tbs. Burleson's Pure Honey
3 tbs. butter
½ tsp. salt
2 tbs. rum or bourbon

Bring water and carrots to boil over high heat. Reduce to low; cover and simmer 10 minutes or until carrots are tender.

Drain and return carrots to the pan, uncovered. In another small saucepan, combine butter, honey and salt, cooking 4 – 5 minutes until blended and smooth. Add honey mixture to carrots, then stir in rum or bourbon.

Return carrots to a medium-high heat for 8 – 10 minutes more, stirring until carrots are glazed and most of the liquid has evaporated.