Marmalade-Glazed Carrots With Candied Pecans

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6-8 servings
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Ingredients

4 tablespoons unsalted butter

2 tablespoons orange marmalade

2 pounds baby carrots (preferably rainbow), tops trimmed

3/4 cup fresh orange juice

3 tablespoons packed light brown sugar

Kosher salt and freshly ground pepper

1/3 cup chopped candied pecans

Directions

  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  2. Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
  3. Photograph courtesy Anna Williams
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