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1. Heat oil in large saucepan over medium heat; add onion and cook 10 minutes. Stir in remaining chutney ingredients; bring to boil. Reduce heat and simmer, stirring, 20 to 25 minutes or until thick. Cool.Make Pecans::
2. Heat butter in skillet over medium heat. Add the pecans and salt and cook, stirring constantly, 1 minute.For Brie::
3. Microwave brie on a microwave-proof platter on 100 percent power (High) 45 seconds or just until warm. Top with chutney, then pecans. Serve with toasts. Makes 30 servings.