Caramelized Pecan Brie

This is by far one of the easiest appetizers I’ve ever made and by far one of the most delicious!! I read a few of the comments on whether or not to take off the rind on the brie but I ended up leaving it on. Once you pour the mixture over the top it softens up the brie perfectly and the rind softens with it.

I ended up using dark brown sugar which is why mine has a richer color, either or would work!

http://www.graceandgoodeats.com/caramelized-pecan-brie/

Brie

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