Brie with caramel and pecans
From: Good Food Live
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Amy Willcock combines sweet and savoury to great effect in this lovely recipe for creamy Brie with a crunchy caramel coating
Ingredients
- 12-15 Pecan halves
- 1 whole mini brie
- 2 tbsp water
- 170g granulated sugar
Method
1. Put the pecan halves around the top of the Brie and place the Brie on to a plate.2. In a heavy bottomed saucepan, pour in the water and sugar. Cook over a low heat until the sugar has dissolved. Turn heat up to medium and cook until the sugar turns amber in colour. Pour the caramel over the brie and the nuts and leave to harden. Serve at room temperature and crack the caramel before serving.
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