Sugar and Nut Glazed Brie Appetizer

The last few months have been a whirlwind of activity. Despite my best intentions to post on this blog, “Life” happened! At any rate, one of my modest goals for 2007 is to update this blog on a more regular basis.

The recipe comes from Paula Dean. It is an incredibly easy appetizer, and absolutely delicious. Master Chow despises macadamia nuts, and he loved this. Just be sure to get a fairly firm regular brie (I accidentally made this with a pepper brie once, and it was not good!). Paula Dean serves this with crackers and apples, but I serve it with plain water crackers, or with a mild salami to cut some of the sweetness. Also, you may have to play around with your oven temperature, as well, to get the desired consistency. Don’t be afraid to experiment!

Sugar and Nut Glazed Brie

Adapted from a recipe by Paula Deen

• 1/4 cup packed brown sugar
• 1/4 cup chopped macadamia nuts or pecans
• 1 tablespoon brandy
• 1 (14-ounce) round brie (if you have a smaller one, that’s okay, just cut back a bit on the sugar mixture)
• Crackers, for serving.
  In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Before you make this, set the brie out so that it comes to room temperature.  Preheat oven to 350 degrees.

Place the brie on an ovenproof platter or pie plate. Spread with the brown sugar mixture.  Bake for 15-20 minutes or until the brie is softened, and the sugar melts, bubbles, and turns a light golden brown. Place crackers around the brie and serve immediately.