Honey-Glazed Baby Carrots

1 C. butter

1 C.  honey

3 T.  dark brown sugar

3 lbs.  baby carrots

1 t. ground nutmeg

1-1/2 t. ground cinnamon

1/3 C. brandy

Cook carrots in boiling water until tender, about 15 minutes. Drain.

Combine butter, honey and brown sugar; cook and stir on medium-high heat until mixture begins to boil. Add carrots and spices. Cook and stir until carrots are glazed, 3 to 5 minutes.

Warm brandy, ignite and pour over carrots. Shake pan until flame burns out. Use slotted spoon to serve carrots.

Portion 2 ounces for each serving. 24 servings.

If served buffet style as the only vegetable, about 15 servings.