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Print this Recipe    Candied Carrots

Marmalade Candied Carrots

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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