Glazed Carrots

1 ½ lb.Baby carrots
1/3 C. Packed brown sugar
2 Tbl. Butter
½ tsp. Salt
½ tsp. Grated orange peel.

Heat 1 inch water to boiling in 2 quart sauce pan. Add carrots. Heat to boiling. Reduce heat. Simmer uncovered 6-9 minutes or until crisp-tender; drain and set aside.Cook remaining ingredients in a 12-inch skillet over medium heat, stirring constantly until bubbly.Stir in carrots. Cock over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.