Directions:
- Preheat oven to 350°F.
- Lightly grease a baking sheet.
- 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; stir until coated.
- Spread mixture evenly onto prepared baking sheet.
- Bake, stirring halfway through, for 20 to 25 minutes or until pecans are toasted.
- Remove pecans immediately from baking sheet onto waxed paper; cool.
- Break into pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 706.11 Kcal (2956 kJ) | ||
| Calories from fat | 661.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.51g | 113% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 120.95mg | 5% | |
| Potassium | 405.82mg | 9% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 8.59g | 34% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 690 Kcal (2889 kJ) | ||
| Calories from fat | 646.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.84g | 113% | |
|---|---|---|---|
| Cholesterol | 8.95mg | 3% | |
| Sodium | 118.19mg | 5% | |
| Potassium | 396.56mg | 9% | |
| Total Carbs | 13.96g | 5% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 8.39g | 34% | |
| Protein | 9.32g | 19% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.8mg | 16% | |
| Calcium | 68.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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