Caramel Pecan Brie Cheese Appetizer Recipes

Steps:

• Heat oven to 350F degrees.
• Spray a small ovenproof dish with nonstick cooking spray.
• Place the Brie in this dish.
• Spread sour cream over brie as though frosting a cake.
• Sprinkle top with brown sugar, then with pecans.
• Dot top with butter.
• Bake until cheese is very soft to the touch, 15-18 minutes.
• Increase heat to 425F and bake 5 minutes longer.
• Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
• Serve with bread, sliced apples and crackers.

Steps:

• trim brie cheese of the outer layer.
• Place on plate. Pour caramel sauce over top.
• Sprinkle with chopped pecans.
• (Note: quantities are approximate -- this is foolproof -- pour/drizzle sauce and pecans on to your like)
• Serve room temperature with crackers,apple slices or anything you like.

Steps:

• Place Brie in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with toasted baguette slices.

Steps:

• To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
• Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
• Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.

Steps:

• 1. Preheat oven to 375. Bring crust to room temp before trying to unroll (about 20 minutes).
• 2. Meanwhile, do your prep work. Chop pecans. Measure cranberries. Get out the brown sugar and measure. If you have miniature cookie cutters for leaves or another shape you like, get those out too.
• 3. Unroll pie crust and cut a circle inside the crust, leaving about an inch to inch and a half remaining along at least one side. Cut out leaves with cookie cutter and discard excess dough.
• 4. Place Brie cheese in center of crust. Place 1 tbsp butter on top of the cheese. Sprinkle with 1/4 c. of brown sugar.
• 5. Fold up sides of dough to cover the cheese. Squeeze and stick together with a dab of water, then add leaves to it in the same manner. Draw the veins on the leaves with a toothpick (If desired).
• 6. Brush with beaten egg.
• 7. Bake at 375 for 15-20 minutes or until golden brown.
• 8. Wait until the brie is almost done to start cooking the glaze.
• 9. For the glaze, melt butter in small saucepan. Add 1/2 c brown sugar, 1/4 c cranberries and 1/2 c chopped pecans. Stir and cook on medium heat for 2-3 minutes.
• 10. Add 2 tbsp cream. Stir and cook for several more minutes until you have a nice caramel glaze. Pour on top of encrusted brie.
• 11. Serve with crackers or crisp apple slices. It seems to be easier to eat if cut up into small pieces.

Steps:

• Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
• While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
• In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Steps:

• Preheat oven to 350°F.
• In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
• Spread caramel over the top of the Alouette Baby Brie.
• Sprinkle pecans on top.
• Serve at room temperature.