Buckwheat Honey-ginger Baby Carrots

I love the earthiness that the buckwheat honey brings to this side dish. As you eat these carrots, you taste each individual ingredient and then they blend together beautifully.

1 bunch of The Farm B/B baby carrots
3 tbsp Kriemhild butter, divided 2/1
3 tbsp Wild Mountain Apiaries Buckwheat honey, divided 2/1
2 tbsp fresh grated ginger
1/2 -3/4 c water

Rinse carrots, remove most or all of tops (your choice) and just the stringy end piece, pat dry.
In a large skillet, melt 2 tbsp butter over med/high heat, just letting start to brown. Add in carrots, ginger and  2 tbsp honey. Tossing to combine, slowly add in about 1/2 c water, bring to a boil, then reduce heat to med/low. Let simmer, tossing occasionally.
Let reduce to a nice thick glaze, about 15-20 minutes, adding remaining water as needed, to prevent burning.
Remove from heat add in remaining butter and honey, tossing to coat.