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

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Recipe Summary

prep:
15 mins
total:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 preventsugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.

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  • 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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Reviews (1)

103 Ratings
  • 5 star values: 19
  • 4 star values: 34
  • 3 star values: 30
  • 2 star values: 16
  • 1 star values: 4
Rating: Unrated
12/11/2013
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.
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