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Marmalade Candied Carrots

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Ingredients:

  • 2 pounds carrots, peeled, sliced diagonally
  • 2/3 cup orange marmalade
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 2 tablespoons rum
  • 1/2 cup toasted pecans*, coarsely chopped

Preparation:

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.
Serves 8.
**To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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