Baked Brie with Bourbon Caramel Pecan Sauce
12 to 15 servings
- 1 sheet puff pastry, thawed
- 1 (14 oz.) Brie wheel
- 1 egg, slightly beaten (for glaze)
- 1/2 cup heavy whipping cream
- 1/2 cup (1 stick) butter
- 1/2 cup firmly packed C&H® Dark Brown Sugar
- 1/2 cup C&H® Granulated Sugar
- 2 tablespoons corn syrup, light
- 1 tablespoon bourbon
- 1 cup pecans, chopped
Preheat oven to 375°F. Prepare waxed paper or parchment-lined baking sheet and position in center of oven.
On a lightly floured surface, roll out puff pastry large enough to bundle Brie. Gather pastry edges and tie with cotton twine to form decorative top. Place bundled Brie on prepared baking sheet.
Bake for 20 to 25 minutes, or until golden. Cover tip of bundle loosely with foil, if needed, to prevent overbrowning. Snip cotton twine and remove before serving.
Combine cream, butter, sugars, corn syrup and bourbon in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3 to 4 minutes without stirring.
Cool 2 to 3 minutes, then spoon around warm baked Brie on serving platter.
Serve with crackers or apple slices.