Glazed Carrots

from Rachael Ray http://www.rachaelray.com/recipe.php?recipe_id=742

3 to 4 tablespoons butter
1/2 cup water
2 28-ounce bags (the large ones) of frozen carrots
1/2 cup honey
Dash of curry powder

Remove carrots from freezer and let them come to room temperature. Place a large skillet over medium-high heat. Add butter to the skillet and let melt. Add the water, thawed carrots, honey and curry powder to the butter and stir to coat the carrots in the butter. When they're heated through, they are ready to serve. Serves 6.

Keri's note: There is no way that this only serves 6 people. I fed 12 with far less carrots. The result was too sweet. I think I dumped in too much honey.