2 cups butter
2 cups honey
6 tablespoons dark brown sugar
6 pounds baby carrots
2 teaspoons ground nutmeg
3 teaspoons ground cinnamon
2/3 cup brandy
Cook carrots in boiling water until tender, about 15 minutes. Drain.
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Combine butter, honey and brown sugar in a large pot; cook and stir on medium-high heat until mixture begins to boil. Add carrots and spices. Cook and stir until carrots are glazed, 3 to 5 minutes.
Warm brandy, ignite and pour over carrots. Shake pan until flame burns out. Use slotted spoon to serve carrots.
48 (2 ounce) servings.
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