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Crispy-Coated Carrots

8 whole small carrots
1/2 tsp. salt
3 tbsp. melted butter or margarine
1 cup corn flakes, crushed fine
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika

Cut tops off carrots. Cover with boiling water, add salt and cook 15 to 20 minutes, until tender. Drain carrots and roll in butter, then in mixture of corn flakes, salt, pepper and paprika. Place carrots on broiler rack about 2 inches from heat. Turn to brown evenly on all sides.