A perfect side dish for your holiday table. Sweet and crunchy baby carrots spiced with a touch of rum.
2 lbs. baby carrots
1/4 tsp. fresh thyme
2/3 cup orange marmalade
2 Tbsp. brown sugar
2 Tbsp. butter
3 Tbsp. spiced rum
1/2 cup pecans, chopped and toasted
Toast chopped pecans by placing them in skillet over medium heat for about 5 minutes, tossing frequently to prevent burning. Set aside.
Candied Marmalade Carrots
Steam carrots in vegetable steamer for 10 minutes, or until crisp-tender.
Transfer carrots to a serving bowl and sprinkle with fresh thyme. Add marmalade and gently fold into carrots, stirring until melted.
Combine brown sugar, butter and rum in saucepan over medium heat. Cook until butter and brown sugar are completely melted. Remove from heat and stir in toasted pecans. Pour over carrot mixture and fold gently until carrots are coated. Serve immediately.