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.