Quarter carrots lengthwise, then cut into 2½ inch pieces.

Heat butter in a 12 inch heavy skillet over medium-high heat until foam subsides, then saute carrots until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, 1/2 teaspoon salt, cinnamon and cayenne. Simmer, covered until carrots are tender and liquid is reduced to a glaze, about 8 to 10 minutes.

Serve hot.