Marmalade Candied Carrots

1. 1

   In a large saucepan, place steamer basket over 1 in. of 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. 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. 3

   Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.