Chutney Pecans

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
1/4 cup	59ml	Vegetable oil
1/4 cup	40g / 1.4oz	Brown sugar
3 tablespoons	45ml	Curry powder
1 tablespoon	15ml	Ground ginger
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/2 lbs	681g / 24oz	Pecan halves
1/3 cup	48g / 1.7oz	Chutney - finely chopped
		Salt to taste

Recipe Instructions

1. Preheat oven to 350F. In a large skillet over medium heat, heat butter and oil until butter melts.

2. Stir in brown sugar, curry powder, ginger, and cayenne. Add pecans and stir until well coated.

3. Add chutney to pan and mix well. Salt to taste.

4. Line two baking sheets with paper towels. Spread pecans in pan. Bake until pecans are toasted, 10 to 15 minutes.

5. Remove pecans from paper towels and let cool. (Do not let pecans cool on paper towels or they will stick.)

Makes about 7 cups.

Timesaver Tip: Nuts can be made up to a week ahead and stored, covered, in refrigerator. Nuts can also be frozen up to 2 months.

Source:
the California Culinary Academy

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4 (1 votes)

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