- Peel carrots and cut them on the diagonal, about 2" long. Steam for 20 minutes and add 1/2 teaspoon salt after the carrots are tender or you may boil them in 1 cup of water plus 1/2 teaspoon of salt.
- In a frying pan, melt the butter. When it's sizzling add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes.
- Add walnuts and serve.
Calories 239, Carbohydrates 17g, Cholesterol 41mg, Fat 19g, Fat Calories 171, Fiber 3g, Protein 2g, Saturated Fat 10g, Sodium 219mg. Daily Values: Calcium 41.57mg 4%, Phos 51.69mg 5%, Copper 0.14mg 7%, Zinc 0.38mg 3%, Panto 0.27mg 3%, Biotin 4.89mcg 1630%, Iodine 0.53mcg 0%, Magnesium 19.24mg 5%, Iron 0.44mg 2%, Vitamin B6 7%, Vitamin C 8%, Vitamin B12 1%, Vitamin D 3%, Vit E-a-Toco 3%, Vitamin A 262%. Percent Daily Values are based on a 2,000 calorie diet.