No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Caramel-Coated Brie

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.

  • servings: 12




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


  1. Step 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. Step 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.

Martha Stewart Living, December 2010

Related Topics



Reviews (1)

  • PeronalChefFrank 11 Dec, 2013

    This recipe looks great but I'm always a little leery working with sugar and find the a thermometer is always the best way to know when it's just right. What temperature do you think the sugar would be ready at? Hope someone sees this and answers it.