Razzle Dazzle Recipes
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Marmalade Candied Carrots Recipe

2 lbs. carrots, scraped, sliced diagonally

2/3 C. orange marmalade

2 T. brown sugar

2 T. butter or margarine

2 T. rum

1/2 C. toasted pecans, coarsely chopped

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until
crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

Combine brown sugar, butter, and rum in a small saucepan.

Cook over medium heat until butter and brown sugar melt.

Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.

Serves 8.

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