Recipe Archives->Vegetables->Candied Carrots

 
Marmalade Candied Carrots
 
2 pounds carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 tablespoons brown sugar
2 tablespoons butter or margarine
2 tablespoons rum
1/2 cup 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.

Printable version: candied-carrots.txt.