Infused Brown Sugar Carrots

1 1/2 Pounds baby carrots
(Or large carrots peeled and cut into
two inch sticks or half inch rounds)
1/2 cup Water
1 tablespoon Cannabutter
(you can add another tablespoon for a stronger infusion)
2 tablespoons Dark Brown Sugar
1/2 teaspoon Kosher Salt
Pepper, to taste

In a skillet, bring carrots, 1 tbsp brown sugar, 1/2 cup water, cannabutter, and salt to boil. Reduce heat to a simmer, covered for 6 minutes. Uncover and taste and add more sugar as necessary. Increase to high heat, tossing the carrots often until tender which will take about 3 to 4 minutes. Season with pepper and serve.

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