Thursday, December 25, 2008

Pioneer Woman's Whiskey-Glazed Carrots

Source:The Pioneer Woman

First off...this recipe is DELICIOUS. I have more of a "salty" tooth than a sweet tooth (see exhibit A: popcorn and sunflower seed addiction) but I just LOVED these sweet, but crunchy carrots! Such a nice addition to the table!

Even though they almost set my kitchen on fire.

Well, not the carrots, but Mr. Jim Beam himself. As I was adding it to the very hot skillet, I don't know quite what happened, but flames shoot up from the pan (as my camera was pointed at it, no less). My husband, fortunately, is much more level-headed than I. He knew the flames would die down quickly, but we didn't escape without the smoke detectors going off. And smoke filling the house. And things had been going so WELL.

Anyway, fire scare aside, I would most definitely make these again! I probably just need to be a little more careful when pouring the whiskey and turn down the heat a bit.

Pioneer Woman's Whiskey Glazed Carrots

2-3 pounds carrots, peeled and cut into thick circles
1 stick of butter
1/2 cup Jack Daniels or other whiskey
3/4 to 1 cup of brown sugar
1/2 to 1 teaspoon of salt
Freshly ground black pepper

1. Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in 2 batches, cooking for 60 to 90 seconds each batch. Remove from skillet.

2. Pour in whiskey and allow to evaporate 30 seconds. (Tip: do not set your kitchen on fire in the process.) Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

3. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

4. Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.


Laura said...

When you add alcohol, take the pan off the heat until you're done pouring it in. Even if you turn the heat down, you'll probably still get flames. And this way the burner stays hot and the pan won't cool down that much. But still be careful when you put it back on the burner. And I think I'm going to have to make these carrots soon.

The Lazy Housewife said...

Thanks, Laura! I knew there was something I was doing wrong, and plus I just dumped it all in at once--it's probably better to add it slow. They were REALLY good, I think they will go into the regular holiday rotation!

abba.banana said...

lol, i remember coming back from the airport and i was told the epic tale of the whiskey glazed carrot incident.

great bedtime story.

dr said...

I'm sorry for laughing at your kitchen blaze - you may laugh at me tonight...I'm making them for the first time.:)