Smokey Candied Carrots with Walnut Gremolata

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Carrots:

1 1/2 pounds baby carrots, cleaned, washed and trimmed

1/3 cup smoked sugar or smoked maple syrup 

3/4 teaspoon kosher salt 

1 tablespoon unsalted butter, at room temperature

Gremolata:

1 cup toasted walnuts, chopped

1 cup Italian parsley leaves, chopped 

2 teaspoons thyme leaves, chopped 

1 teaspoon grated lemon zest 

1/4 teaspoon kosher salt