I’ve often wondered if carrots would have been as popular as they are if it weren’t for Bugs Bunny! I always got a chuckle out of his antics, and the wondrous voice of Mel Blanc who made Bugs talk, almost always chewing on that carrot! How many of us used Bugs as an excuse when our parents told us not to talk with food in our mouths!
Here’s a recipe that I’m pretty sure Bugs and all his friends would have liked. Butterscotch is a favorite candy of even chocoholics (especially when chocolate coated, but we aren’t going there today!) and so combining butterscotch with the sweetness of carrots is really a perfect combination.
They’re easy to make; quick, too. They go with just about everything and you can use the “bunny” sized ones for this recipe, or the baby ones, or cut up the regular depending on what you have on hand or your mood while sucking on a piece of butterscotch candy, perhaps?
- 1 pound baby carrots, halved lengthwise
- 2 1/2 Tbsp. butter
- 1 1/2 Tbsp. packed light brown sugar
- 1/4 Tbsp. Kosher salt
- 1 Tbsp. freshly ground black pepper
In a medium skillet, heat the butter and sugar and salt over medium-high heat, and stir until smooth.
Add the carrots, and toss to coat.
Cover and reduce to medium. Simmer 15 minutes or until tender.
Top with pepper to taste. It really cuts through the sweetness to balance this out into a more complex flavor.