Most of the recipes I post on this blog are my own, but I couldn't continue to post my favorite hors d'oeuvres without sharing this very special recipe with you. I make Brie en Croute often. In the summer, I top the brie with homemade pesto and pine nuts. Occasionally I use green grapes and sliced almonds. Figs are trendy, so I have recently baked the brie with fig jam and served it with crackers, fruits and fresh figs. But when I attended a shower at Carol’s home where she served this Jack Daniel’s Brown Sugar Brie with Nuts, I couldn’t tear myself away from the plate.
Although I know there was a lot of food at the shower because that’s how Carol entertains, I never left the seat on the couch next to the coffee table where this Brie was displayed.
Ingredients:§ 1/4 cup firmly packed light brown sugar
§ 1/4 cup walnuts, coarsely chopped
§ 1 Tablespoon Jack Daniel’s or any bourbon
§ 1 sheet frozen puff pastry, pre-packaged
§ 1 (8-ounce) wheel Brie
§ Carmel Nut Sauce (see below)
§ Sliced apples, pears and crackers for serving
Preheat oven to 400 degrees F. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
Stir together first 3 ingredients. Place puff pastry sheet on a lightly floured surface; roll out fold lines.
Spread pecan mixture in a 5” circle in center of pastry. Place brie on top of pecan mixture.
Wrap pastry around brie, pinching to seal tightly and place folded side down onto a baking sheet lined with parchment paper or aluminum foil.
Bake for 25 minutes or until light brown. Cool 10 minutes.
Caramel Nut Sauce:
Combine ½ cup cream, ½ cup butter, 1 cup brown sugar and 2T light corn syrup in small saucepan.
Bring to boil over medium heat, whisking occasionally. Cover and boil for 1 minute.
Uncover and continue to boil for 3 – 4 minutes without stirring. Mix in 1 cup chopped pecans.
Cool, then spoon around warm brie.
Serve brie warm with assorted crackers, apple and pear slices. For a printer friendly copy of this recipe, got to Jack Daniel's Brown Sugar Brie en Croute. Enjoy!