1/2 c. butter or margarine

3 lb. whole med. carrots, trimmed (about 16 carrots)

1/2 c. packed dark brown sugar

1/2 c. dark rum

1/4 c. raisins

1/2 tsp. pepper

1.  Melt butter in lg. skillet over med. heat.  Add carrots & toss to coat.  Cook til just tender & beginning to brown, about 30 min., turning every 10 min.

2.  Combine brown sugar, rum, raisins & pepper in bowl; mix well.  Pour evenly over carrots.  Reduce heat to low & cook 10 min., stirring occasionally.  Spoon into bowl & serve hot.  Serves 8.

Tips:  Substitute 1-2 tsp. rum extract & 1/2 c. apple juice for rum if desired.  The carrots should remain whole while cooking for peak flavor, texture & presentation.  Use 2 utensils, such as a fork & spoon, & turn carrots gently.