baby carrots, sliced into thirds, at an angle
Cook sliced carrots with 1 tbsp sugar and chicken broth in covered 12-in skillet for 5 minutes. Uncover and cook until liquid reduces to 2 tablespoons, about 1-2 minutes.
Add butter and remaining sugar and cook, stirring frequently, until carrots are tender and evenly glazed, about 10 minutes.
(thanks to the comments - I've made the necessary adjustments, timewise!)