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 F. Melt 3 tablespoons of the butter in a saucepan. Add brown sugar and stir.
Add carrots  to saucepan and stir. Cover and cook for 10 minutes. Place in a small baking dish.

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