Grit Blogs > Country Cooking

Grown-Up Candied Carrots

A photo of Chuck MalloryRemember the candied carrots of our childhood? If you are like me, it was an array of carrots and marshmallows baked in a pan. It was sugary-sweet, and I'm sure my dentist was somewhere cackling with glee everytime I ate it. One of my grandmothers used corn syrup AND marshmallows, and no sane kid could avoid that. It was better than a Hollywood bar, the sweetest candy bar I can remember.

Time for a grown-up version of candied carrots. If you are wondering what "orange blossom honey" is, it's honey created by bees that only swarm orange trees. You can order it online; just Google "Orange Blossom Honey." You can substitute other honey, but this particular type gives it a great flavor. Kids will still like it – they can save the marshmallows for dessert.

Candied carrots without marshmallows? How is that possible?

Grown-Up Candied Carrots

2/3 cup orange blossom honey
2 teaspoons coarse salt
2 pounds carrots, peeled and cut bite-sized on the bias
2 tablespoons cumin seed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice

Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook on medium heat for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat.

Add cumin, olive oil, and lemon juice and stir. About 4 servings.