Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
Combine brown sugar, rum, raisins and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes. stirring occasionally. Spoon into a bowl and serve hot.
Tips from the 'Test Kitchen': Substitute 1-2 tsp rum extract and 1/2 cup apple juice for rum if desired. The carrots should remain whole while cooking for peak flavor, texture and presentation. Use two utensils, such as a fork and spoon, and turn carrots gently.
I use baby carrots and Captain Morgan Rum. (occasionally I'll also add some flaked coconut for presentation)
Source: American Profile, Mary J. Lewis, Eatonton, Ga
By Laurie from Pahrump
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