** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the Brie on a rack over a large sheet of parchment paper or aluminum foil.
2. Combine sugar and water in a heavy saucepan and melt the sugar, swirling the pan from time to time.
3. Do not stir. When the mixture begins to boil, cover the pan to allow condensation to drip back down and melt the crystallized sugar on the side of the pan.
4. Uncover the pan after 3 to 5 minutes and continue cooking over high heat until sugar becomes a deep golden color.
5. The temperature of the caramel should be hard crack, 300F Immediately pour the caramel over the cheese to cover the top evenly, allowing the excess to drip down the sides.
6. You may have to tilt the cheese a little to spread the caramel evenly.
7. Be very careful not to touch the hot caramel.
8. Press nuts around the perimeter, if desired. The caramel will harden quickly.
9. Serve within an hour. Present the cheese with small cheese knifes.
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Dietary Notes:
This recipe is low-sodium with 4mg per serving, low-fat with 2.58g per serving, low-saturated fat with 0.21g per serving and low-cholesterol with 0.32mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Cheese, Walnuts, Natural Sweeteners allergies.
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