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Marmalade Candied Carrots with Rum

User Rating 5 Star Rating (2 Reviews)


sliced carrots
Thanasis Zovoilis/Moment Open/Getty Images
A little rum and chopped pecans elevate these marmalade glazed carrots and makes them perfect for holiday dinners. The carrots are cooked then tossed with the marmalade and brown sugar rum sauce. 

Cook Time: 15 minutes

Total Time: 15 minutes


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


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.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best carrots ever!!, Member alaskangypsy

I wanted something easy to prepare for Christmas dinner for my husband and me. I liked the sound of these ingredients together. I usually have to ""hide"" vegetables in my husband's meals but for Christmas dinner, he ate these carrots first and went back for seconds (I did too). This recipe is excellent. I bought rum but forgot to put it in and I didn't toast the pecans either. I'm sure I cut back on the brown sugar and marmalade too since my husband is diabetic. Still, this recipe is the best! Easy too!!! Yummy:)

7 out of 7 people found this helpful.

See all 2 reviews

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