Candy-Coated Carrots - cooking recipe

Ingredients

1 lb. baby carrots
1/4 c. margarine
1/4 c. packed brown sugar
1 tsp. lemon juice
1/8 tsp. salt

Preparation

In a saucepan, cook carrots in a small amount of water until crisp-tender.
Drain and keep warm.
In the same saucepan, cook butter and brown sugar until bubbly.
Stir in lemon juice and salt.
Return carrots and heat through.
Serves 4 to 6.