1. Peel carrots and cut them on the diagonal, about 2 inches long. Steam for 20 minutes and add the salt after the carrots are tender or you may boil them in 1 cup of water plus the salt.
2. In a frying pan, melt the Plugrá Butter. When it's sizzling, add the carrots. Keep the heat high. Shake carrots around for two or three minutes until they are well buttered. Add the light brown sugar and marmalade and continue to shake the pan. Heat to medium and continue cooking for five minutes.
3. Add walnuts and serve.