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.
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. Yield: 8 servings.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 145.7mg||5 %|
|Potassium 287.3mg||8 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 28.7g|
|Protein 0.9g||1 %|
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Calories per serving: 176
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