Marmalade-Glazed Carrots With Candied Pecans

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

Instructions

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