Marmalade Candied Carrots

2 pounds carrots, scraped, sliced diagonally
2/3 cup orange marmalade
2 tablespoons brown sugar
2 tablespoons butter or margarine
2 tablespoons rum
1/2 cup toasted pecans, coarsely chopped

In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted. Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently. Serves 8.