CHUTNEY PECANS

By baderr

Always a hit at the Fuller's annual 4th of July picnic. Careful when you open the oven, the spices always make my eyes sting!

Ingredients

• 1 9-ounce jar Crosse & Blackwell Hot Mango Chutney
• 3 tablespoons butter or margarine
• 2 tablespoons brown sugar, packed
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 4 cups whole pecans

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees.

Lightly grease baking sheets (I use Reynolds Release instead).

Place chutney in blender or food processor; cover and blend until smooth.

Melt butter in large skillet over medium heat.

Stir in chutney, sugar, curry powder, ginger, and salt.

Add pecans and stir until coated.

Spread pecans evenly onto prepared baking sheet.

Bake, stirring halfway through, for 20-25 minutes or until pecans are toasted.

Remove pecans immediately from baking sheet onto waxed paper (if you use Reynolds Release you can let them cool on the pan).

Cool and break into pieces.