Orangy carrots * 1 Pound Peeled Baby carrots * 2 T. orange marmalade * 1 T. butter * 1/2 T. salt * 2 T. Broken pecans, Toasted In a Covered Large Pan, Cook carrots in a Small Amount of Boiling water For 8 to 10 Minutes or Until Crisp Tender. Drain. Return carrots to Pan. Add orange marmalade, butter And salt to carrots. Stir Until carrots Are Coated. Top With pecans. Serves 4Source: Unknown