In a medium skillet, place carrots
and sprinkle with salt. Add 1 tablespoon margarine and enough cold
water to come halfway up sides. Bring to a boil, reduce heat to low,
cover, and cook 5-8 minutes or until a fork can pierce carrots.
Uncover, raise heat, and rapidly boil away most of the remaining
liquid.
Add remaining margarine and sugar;
cook, stirring constantly, 1-2 minutes, or until carrots are glazed.
