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Marmalade Candied Carrots

4.7 | 11 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Heather Clemmons, Supply, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

TEST KITCHEN APPROVED

Marmalade Candied Carrots

4.7 | 11 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:15 min
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Ingredients

  • 2 pounds fresh baby carrots
  • 2/3 cup orange marmalade
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon rum extract
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Directions

  1. In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender.
  2. Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract.
  3. Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

Nutrition Facts

1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein.
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