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Candied Carrots
June 27, 2005

These carrots are wonderful. I sliced carrots on the diagonal about 1/4 inch thick, plunged them in salted boiling water for about 2 minutes, drained, then tossed them in a fry pan that had the butter and sugar already melted together. I cooked another minute or two, seasoned with the salt and pepper and they were good to go with just a slight crunch to them! Fast and fabulous. My dinner guests begged for the recipe!

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