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. Preheat oven to 325 degrees F. Place the brie on an ovenproof platter or pie plate. Bake for 15-20 minutes or until the brie is slightly softened.
  
  Increase oven temperature to 400 F. Spread the sugar mixture in an even layer on top of the warm brie and return to oven. Bake for 5 to 10 minutes longer, or until the sugar melts. Place crackers around the brie and serve immediately.