Side Pannel
Chutney Pecans
Chutney Pecans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Desserts, Snacks
Ingredients List
- 1/4 c Butter or margarine
- 1/4 c Vegetable oil
- 1/4 c Brown sugar
- 3 tb Curry powder
- 1 tb Ground ginger
- 1/4 ts Cayenne pepper
- 1 1/2 lb Pecan halves
- 1/3 c Chutney; finely chopped
- Salt to taste
Directions
1. Preheat oven to 350 degrees F. 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.
NOTES : A generous coating of spices gives these pecans a memorable snap.
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.
NOTES : A generous coating of spices gives these pecans a memorable snap.
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