Southern Candied Carrots with Gingersnap Crunch

7 tbsp unsalted butter
1⁄4 c brown sugar
1⁄4 tsp nutmeg
4 oz gingersnap cookies
1⁄2 c light brown sugar (packed)
1⁄4 c flour

Preheat oven to 400 degrees. Melt 3 tablespoons of the butter in saucepan. Add brown sugar and stir. Add Libby’s® Sliced Carrots to saucepan and stir. Cover and cook for 10 minutes. Place in small baking dish.

Pulse the gingersnaps in food processor until coarse crumbs are formed. Melt remaining butter. Place cookie pieces in bowl and mix in light brown sugar, flour and melted butter. Mix until crumbs form. Sprinkle over carrots and bake for 10 - 15 minutes.