Marmalade Candied Carrots

RazzleDazzle

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 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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