Begin by placing the baby carrots in a large skillet, ensuring they are spread out evenly. Next, add 1 cup of chicken broth. This will create the steaming effect necessary to cook the carrots perfectly.
Turn the heat to medium-high and bring the mixture to a boil. As it heats, watch closely as the broth bubbles vigorously. You want to achieve a rolling boil that helps tenderize the carrots.
Once boiling, reduce the heat slightly and cook for about 5 to 7 minutes. During this time, stir the carrots often. Look for them to become crisp-tender; they should still have a little bite but not be raw.
If you notice that the broth is evaporating too quickly before the carrots become tender, feel free to add more chicken broth. The goal is to keep the moisture level just right.
Once the carrots are cooked as you like them, stir in the butter and the pepper jelly. The butter will melt and create a rich, creamy texture.
Keep cooking the mixture, stirring gently, until it reduces a bit more. You should see the glaze thicken slightly, and the carrots will soak up the sweet and spicy flavor.
Next, taste the glaze and add black pepper to your liking. This adds a nice kick that balances out the sweetness of the pepper jelly.
Once everything is well combined and the carrots are perfectly coated, remove the skillet from the heat. The vibrant color and glossy finish will be irresistible!
Finally, serve the Pepper Jelly Glazed Carrots warm. They make an excellent addition to any meal, and you'll love how the flavors come together.
