Brandied Carrots

2  lbs  carrots, pared, cut into sticks, 2 x 1/2 inches
2  Tbs  butter
2  Tbs  light brown sugar
2  Tbs  brandy

Cook carrots in boiling salted water to cover in large saucepan until crisp-tender, about 5 min. Drain. Melt butter in large skillet. Stir in brown sugar, brandy & drained carrots. Cook over low heat until sugar melts and carrots are glazed.