Best 6 Marmalade Glazed Carrots With Candied Pecans Recipes

MARMALADE CANDIED CARROTS

Steps:

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

MAPLE-GLAZED CARROTS WITH PECANS

Steps:

• In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
• Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.

MARMALADE-GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

MARMALADE-GLAZED CARROTS

Steps:

• In a 10 inch frying pan over high heat, add water and carrots.
• Cover and bring to a boil then reduce heat to medium-high heat.
• Cook carrots for about 8 minutes or when fork tender.
• Don't forget to stir during cooking.
• Drain carrots.
• Return carrots to pan over high heat.
• Add butter, orange marmalade, ginger, and nutmeg.
• Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
• Sprinkle with parsley and add salt and pepper to taste.

GLAZED CARROTS WITH BACON AND PECANS

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
• Transfer bacon to a paper towel-lined plate to drain.
• Remove all but 1 tablespoon of the bacon drippings from the pan.
• Add the pecans and cook about 3 minutes.
• Transfer the pecans to the plate with the bacon.
• Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
• Bring to a boil, covered, over medium-high heat.
• Reduce heat to medium and simmer, about 5 minutes.
• Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
• Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, about 3 minutes.
• Off heat, add the lemon juice and toss to coat.
• Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
• Season to taste with pepper, sprinkle the bacon and pecans on top.
• Serve immediately.