Baked Brie with Caramel and Pecans

A wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer. Serve with toasted rustic bread or crackers.

1¼ cups sugar
1/3 cup water
1 (8 or 9 oz) round Brie cheese
20 pecans (about ½ cup)

To Serve:
whole-wheat crackers or toasted baguette slices

Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to prevent sugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.

Place Brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed, and pour over top, swirling to coat and drip down sides. Let stand until hardened.

Crack caramel with a knife and serve with crackers or toasted baguette slices.

Makes 8-12 servings.