Marmalade Candied Carrots
2 lbs. carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 Tbsp. brown sugar
2 Tbsp. butter or margarine
2 Tbsp. rum
1/2 cups 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.