CUT carrots diagonally into 1/4-inch slices.

COMBINE sliced carrots with water, sugar, salt and three tablespoons butter in a saucepan; BRING to a boil.

REDUCE heat, COVER, and SIMMER until carrots are tender, about ten minutes; DRAIN well.

In a large skillet, COOK honey and brown sugar in remaining three tablespoons of butter, STIRRING until butter melts and sugar dissolves.

ADD carrots and brandy; COOK until carrots are coated with glaze, about three minutes.

REMOVE from heat; COVER and let stand at room temperature.