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Marmalade Candied Carrots




Source of Recipe


Judy


List of Ingredients




2 lbs. carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 Tbsp. brown sugar
2 Tbsp. butter or margarine
2 Tbsp. rum
1/2 cups toasted pecans, coarsely chopped



Recipe





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. Yield: 8 servings.