Candied Carrots

This is one of the veggies you'll usually find on our holiday table, and even the little ones keep coming back for more . . .

16 to 20-oz. whole baby carrots
1/2 c. butter
1/2 c. packed brown sugar
1/2 c. honey
1/4 t. salt

Place butter and brown sugar in saucepan. Heat until the butter melts, and the sugar dissolves. Add honey and salt. Add carrots, stirring well to coat with the mixture. Cook over low heat until carrots are tender and glaze is thickened and coats all the carrots. This serves 4, but I usually double or triple the recipe, depending on how many I'm serving.