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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.

Source: Martha Stewart Living, December 2010
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  • 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.
    Reply

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