Pecan Caramelized Brie - Easy & Incredible!

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.