Community Pick
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!"
photo by Chef shapeweaver
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
directions
- 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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Reviews
-
Just got back from KY where we went to Cracker Barrel and HAD to have those delicious carrots again. I did as others said and used BROWN sugar which made it more like the original, but I had to double the sugar to make it as sweet as CB. It had too much of a butter flavor otherwise. Really yummers though! -
Cracker barrel actually uses brown sugar, not regular sugar, and bacon drippings. 1/8 cup brown sugar per 3lbs carrots, and 1 tsp bacon fat. -
I left out the sugar, but they turned out great! My picky two-year-old (and husband) gobbled them up. -
I too used to waitress at Cracker Barrel for several years, and I happen to know that they use brown sugar instead of plain sugar. Makes it a little sweeter. -
I made this for chef of the day game and so glad I did! The carrots were delicious. Who knew something so simple would be so good?
see 23 more reviews
Tweaks
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Love these! But I use canned chicken broth instead of water even tastier. :-)
RECIPE SUBMITTED BY
Junebug
United States
I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking!
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As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper.
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