This was a surprisingly tasty complement to the Chicken with Whiskey Cream Sauce recipe. The most difficult part of the recipe is the caramel sauce.
To begin, start with 1 lb. of carrots and cut them into 1″ cubes and boil them until tender. Remove from the water and put aside.
Whiskey Caramel Sauce
1 cup brown sugar
1/3 cup whiskey
3 tbsp unsalted butter, softened
pinch of salt
1/8 tsp of powdered cinnamon, clove, and nutmeg
Heat sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed until it begins to melt. Continue to cook, stirring occasionally with a fork. Until sugar is belted into a deep golden caramel.
Remove from heat and carefully add Scotch, butter and salt. It will begin to harden and continue to cook over moderately low heat until everything is blended together.
Add the cooked carrots to the warm caramel sauce a stir lightly. Spoon the sweetened carrots onto the plate and serve.
