Recipe: Caramel Glazed Carrots


1 pound farm-fresh carrots cut into rounds
6 oz Fat Toad Farm Original Caramel (3/4 jar)
2 tablespoons butter
1 tablespoon brown sugar
1 teaspoon salt


Preheat oven to 350. Heat caramel in a sauce pan for 5 minutes over low heat until warm and bubbly.  In a large bowl, combine carrots and warm caramel, mix until carrots are thoroughly coated. Spread carrots evenly over a well-buttered baking sheet and sprinkle with brown sugar and salt. Bake for 15-20 minutes or until carrots are soft enough to spear with a fork. Serve hot.

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