Cynthia'S Glazed Carrots

• 6 cups carrots, sliced 1/4inch
• 1 1/2 teaspoons salt
• 1/4 cup brown sugar, plus
• 2 tablespoons brown sugar
• 1/2 cup chicken stock
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• fresh ground black pepper, to taste
• 1/2 cup walnut pieces
• 1/4 cup unsalted butter, plus
• 1 tablespoon unsalted butter

1. In a nonstick skillet, combine the chicken stock, carrots, salt, and 1/4 cup brown sugar. Bring to a boil. Cover and simmer for about 5 minutes.
2. Uncover and simmer for another 2 minutes. Then stir in 1/4 cup butter and the remaining sugar. Cook on low heat, stirring occasionally for 3 minutes.
3. Remove from heat and add the lemon zest and juice, salt and pepper.
4. Meanwhilce, in a seperate skillet over low heat, melt 1 tbsp of butter and pour in the walnuts. Saute 8-10 minutes until toasted.
5. Combine the carrots and walnuts in a serving dish. Serve immediately.

carrots, salt, brown sugar, brown sugar, chicken stock, lemon juice, lemon zest, fresh ground black pepper, walnut pieces, unsalted butter, unsalted butter

Taken from www.food.com/recipe/cynthias-glazed-carrots-258498 (may not work)