Step 1: In a cup or bowl combine the first 3 ingredients (-sea salt)
Step 2: In a skillet over medium high heat the oil and 1 1/2 tablespoons butter and then add the carrots and then sprinkle the carrots with the sugar mixture. Cook for 3-5 minutes and then turn the carrots with tongs until carrots are browned on all sides and start to turn black on the edges. Transfer to a dish.
Step 3: Clean the skillet with paper towels and then over medium high heat add the ginger and cook for a minute or two. Add the ginger to the carrots.
Step 4: Add 1 1/2 tablespoons butter to skillet, whiskey and stock and bring to a boil and let simmer for a few minutes (under 5) or until the mixture is syrupy. Return carrots and ginger to skillet and cook with the syrup for a minute. Serve immediately.
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