Shelly's Recipe

MARMALADE CANDIED CARROTS

Category: Carrots

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


Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until crisp-tender.

Meanwhile, in a small saucepan, combine the 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; drizzle with glaze and stir gently to coat. Yield: 8 servings.