Marmalade Candied Carrots
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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, North Carolina
Ingredients
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2 pounds fresh baby carrots
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2/3 cup orange marmalade
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3 tablespoons brown sugar
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2 tablespoons butter
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1/2 cup chopped pecans, toasted
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1 teaspoon rum extract
Directions
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1.
In a large saucepan, place steamer basket over 1 in. 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.
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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.
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3.
Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts
1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein.
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