Show Subscription Form




Marmalade Candied Carrots Recipe
Marmalade Candied Carrots Recipe photo by Taste of Home

Marmalade Candied Carrots Recipe

Read Reviews (5)
4.29 5
Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Marmalade Candied Carrots in Taste of Home April/May 2011, p40

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.

Reviews for Marmalade Candied Carrots(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 11, 2012

I tried this recipe a few days ago.

As much as I love carrots, this recipe proved to be way too sweet.

With the leftovers, I rinsed off the marmalade and reheated with good old butter and herbs!

MY REVIEW
Reviewed Jun. 29, 2012

I pealed and toped my carrotts, the sauce didn't get as thick as I assumed it would get but the taste was wonderful. We had this with the Parmesan Crusted Tilapia (TOH) and the sauce and the pecans on the fish was so yummy too!

MY REVIEW
Reviewed Mar. 26, 2012

Very good! Didn't have pecans so I used walnuts.

MY REVIEW
Reviewed Nov. 23, 2011

I didn't have plain pecans, so I used candied pecans instead. It made it even better! My 6 year old asked for seconds!

MY REVIEW
Reviewed Apr. 25, 2011

For special dinners, this is so tasty!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT