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Marmalade Candied Carrots Recipe

Marmalade Candied Carrots Recipe

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, NC
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. In a large saucepan, place steamer basket over 1 in. of 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.
  • 2. 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.
  • 3. Place carrots in a large bowl. Add marmalade mixture and toss gently to coat. Yield: 8 servings.

Nutritional Facts

1 serving equals 211 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 115 mg sodium, 35 g carbohydrate, 4 g fiber, 2 g protein.