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.
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