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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.
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