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Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds fresh baby carrots
  • 2/3 cup orange marmalade
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon rum extract

Directions

  • In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender.
  • Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract.
  • Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts
1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein.

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