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).

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.

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.