Glazed Carrots with Candied Pecans
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Glazed Carrots with Candied Pecans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg young carrots (preferably different colors), tops trimmed
- 2 tbsp. l. orange marmalade
- 3/4 cup fresh orange juice
- 1/3 cup chopped candied pecans
- 3 tbsp. l. brown sugar
- 4 tbsp (60 g) butter
- 1/2 tsp salt
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Cooking the dish according to the recipe:
- Melt 2 tablespoons (30 grams) butter in a large skillet over medium-high heat. Stir in the orange marmalade, then add the carrots, orange juice, brown sugar, salt, and pepper to taste.
Bring to a boil, then cover and reduce heat; cook, stirring occasionally, until carrots are tender, 13 to 15 minutes. - Remove the lid and add the remaining butter. Increase the heat and cook over medium heat until the liquid has evaporated, 8 to 10 minutes.
Place glazed carrots on a serving platter and sprinkle with candied pecans.
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