Cracker Barrel Baby Carrots Recipes
CRACKER BARREL BABY CARROTS
The little ones love these carrots as good as candy. This is an absolute must for a great side dish.
Provided by Parkers Mom
Categories Vegetable
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt bacon grease in boiler.
- Add carrots and enough water to cover the top of carrots.
- Cover with a lid and place on medium heat and bring to a boil.
- Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
- When carrots become tender pour half of the water off.
- Add melted butter,sugar and honey to carrots.
- Place lid on pot and cook until completely tender.
Nutrition Facts : Calories 205, Fat 8.6, SaturatedFat 5.2, Cholesterol 21, Sodium 577.4, Carbohydrate 33.1, Fiber 4.4, Sugar 27.7, Protein 1.1
CRACKER BARREL COPYCAT BABY CARROTS
This recipe came from CopyKat. It's easy to make and is a nice side dish with almost any entree. Another plus is it's a real kid pleaser!
Provided by Junebug
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
- Cover carrots and bring to a boil over medium heat.
- Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
- When carrots are tender pour off half to three fourths of the water.
- Stir in the rest of the ingredients.
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- Cover the saucepan with a lid and allow water to boil over high heat. Cook carrots for about 6 to 7 minutes.
- Discard half of the water from the saucepan. Add the butter, sugar, and salt. Stir until well-combined.
- Cover the pan once again and cook until carrots are tender, but not mushy, about 6 to 7 more minutes. Adjust taste as necessary by adding more brown sugar and/or salt. Check for doneness by sticking a carrot with the fork. It should poke through easily but should still be a little firm and crisp.
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- Rinse carrots and place in a 2-quart saucepan. Pour in enough water to just cover the top of the carrots. Cover the pan with a lid, place on medium heat, and bring to a boil.
- Turn the heat to low and simmer for 30 to 45 minutes, until the carrots are tender when pricked with a fork. When carrots are tender, pour off half of the water. Add the margarine, sugar, and salt and place the lid back on the pan.
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