Thursday, November 12, 2009

Pecan Caramelized Brie - Easy & Incredible!

***WOW...I just made this a few minutes ago, and I couldn't wait to share this recipe with you. This appetizer is the perfect fusion of French and Southern cuisine...In fact, it makes me want to say "Bonjour, Ya'll!" Haha.

This time of year, I also like experimenting with new recipes that I might incorporate into our Thanksgiving dinner. Without a doubt, this will be the star appetizer on our table this year! It is incredibly easy...It only took me 10 minutes to throw together...and it makes a gorgeous presentation!

We recently visited a fabulous, family-owned restaurant named The Char in Beckley, West Virginia. That night when we were trying to figure out where to eat dinner, I came across their website and took a look at their menu. I immediately knew that I wanted to eat there when I saw "Pecan Caramelized Brie" on the appetizer menu. I was intrigued! Such a quick decision is rare, folks. Now, let me just explain something....As a libra, I am SUCH an in-decisive person...just ask Brad...LOL. I have trouble deciding everything...where to eat lunch each day, what to wear, what to make for dinner, I could go on and on.

The appetizer menu wasn't the only part that looked good...it ALL looked good! If you're ever in the area, I highly recommend making time to have a meal there.

Just like the Pasta Rosa that I had in New Orleans, I knew that I wanted to try and re-create the Brie once I got home. I found THIS recipe, which sounded really close to what we had. I did make a few changes...I left out both the cranberries and the hot sauce. The hot sauce just sounded too odd...I wasn't sure about that flavor combo. I also didn't have any cranberries on-hand, but there wasn't any in the version at The Char anyway.

This Brie was seriously like a Pecan Pie on top of a delectable round of cheese...YUM! The savory-ness of the cheese balances perfectly with the sweetness of the topping. I served it with crackers...it doesn't get much better than that!

Bon Appetit!***

Ingredients:
1/2 cup lightly packed brown sugar
1/4 cup corn syrup
1/4 cup unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 Cup pecan halves, roughly chopped
One 3-inch round, Brie cheese

Preparation:
Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.

Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in salt and pecans until mixture begins to set, about 30 seconds.
Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.

15 comments:

Sandi @the WhistleStop Cafe said...

Beautiful Celeste!
This looks yummy~ I'll be giving it a try.

Damaris said...

My mouth is totally watering. I love brie. I ussually make brie wrapped in puff pastry with fig or apricot jam.

Nina said...

:::swoon::: This looks sinfully good and completely mouth watering!Thanks for posting.

Anonymous said...

This would be devine served with apple wedges!

Kevin said...

Warm melted brie with caramel and pecans sounds so good!

Catherine said...

Oh my goodness! This looks delicious! I think I'll make this for the family on Thanksgiving! Happy Blogging!

Jane said...

This sounds yummy! I just tried an interesting combo on brie at a Pampered Chef party...brown sugar, dijon mustard, and chopped slivered almonds. It was fabulous!. I would probably cut the sugar a little bit.
You can probably find the recipes online.
Jane (artfully graced)

Julia said...

I came across this on tastespotting. This looks insane!!!!! Good job!!!

Anonymous said...

Sounds delish! Can't wait to make it.

Aurelia said...

Warm brie is like heaven. Warm brie with caramel mus be... I don't know.... hevane²?

Cortney said...

Saw this on pinterest and made it last night. Yum!! Thank you for the amazing recipe!

arsauls said...

I live in Beckley, but actually ate something similar to this at Bella Casa in Lewisburg, WV, which is a sister restaurant to The Char, lol. I can't wait to try this!!!

Anonymous said...

would you put this on crachers? What kind?
Or something else?
Maybe a butter cookie???
Fill me in on what you used please. :)

Gramma Joanie's Heart Strings said...

I must try this. I also totally get the Libra comment!

Anonymous said...

I am making this tonight to serve tomorrow.... my plan is to put it all together then place in the fridge over night.... then tomorrow, warm it all up and serve with apples.... here's hoping that it will work!