½ cup butter or margarine
3 pounds whole medium carrots, trimmed (about 16 carrots)
½ cup packed dark brown sugar
½ cup dark rum
¼ cup raisins
½ teaspoon pepper
1. Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
2. Combine brown sugar, rum, raisins, and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes, stirring occasionally. Spoon into a bowl and serve hot.
Serves 8.
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