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Haskapa Chutney and Curried Pecans Brie Cups
Course
Appetizer
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
1
Author
I Sugar Coat It
Ingredients
Curried Pecans:
360
grams
pecan halves
3 cups
1
egg white
15
grams
Haskap juice
1 tablespoon
12
grams
muscavado sugar
1 tablespoon
4
grams
orange or lemon rind
2 teaspoon, finely grated
2
grams
sea salt
1 teaspoon
2.5
grams
curry powder
1 teaspoon
Baked Brie:
1
Brie round
150
grams
Haskapa Chutney
¾ cup
Assembly:
mini pastry cups or wafer crackers
fresh basil leaves
pomegranate arils
optional
Instructions
Curried Pecans:
Preheat the oven to 300ºF
In a medium bowl, whisk together the egg white with juice.
Toss the pecans in the mixture until well covered.
In a bowl with a lid, combine sugar, rind, salt and curry powder.
Scoop the pecans from the egg mixture, using a slotted spoon and add the pecans to the bowl with the curry mixture.
Cover the bowl and shake to coat the the pecans with the spices.
Spread onto a large parchment-lined baking sheet and bake for 15-20 minutes, stirring half way through baking.
Turn oven off and crack the door slightly to allow to nuts crisp until cool.
Mix a handful of nuts with chutney and set aside (serve the remaining nuts as snacks).
To make the Brie:
Preheat the oven to 350ºF.
Cut the rind away from the top of the Brie and place in a Brie baker, cut side up.
Place the baker on a baking sheet and bake on the middle rack for 10 minutes, uncovered.
Remove from oven and cover to keep warm.
Assembly:
Top baked brie with chutney/pecan mix while still hot. Cover and and allow to sit for 5-10 minutes.
Scoop into mini pastry cups, or onto crackers and top with fresh basil.
Enjoy while still warm.