MARTHASTEWART.COM

Caramel-Coated Brie

    View Gallery
    1 of 1

    We Also Love

    A wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer. Serve with toasted rustic bread or crackers.
    Martha Stewart Living, December 2010
    • Yield Serves 12
    Add to Shopping List

    Ingredients

    • 1 1/4 cups sugar
    • 1/3 cup water
    • 1 eight-inch wheel of brie
    • 20 pecans or walnuts (about 1/2 cup)

    Directions

    1. Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to prevent
      sugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.

    2. Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed, and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!