Saute carrots in butter in an 8- to 10-inch skillet over moderate heat until coated, about 3 minutes. Sprinkle with Sugar In The Raw®, mint and salt, stirring until sugar begins to melt. Add chicken broth, cover and simmer 30 minutes or until carrots are tender; stirring occasionally. Remove carrots to a serving platter with a slotted spoon. Turn heat to high and cook pan juices, stirring constantly, until thick and syrupy; pour over carrots.