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Marmalade Candied Carrots

 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, NC
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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. 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.