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