Brie with Caramel Pecan Sauce

Cooking Time: Bake 20 to 25 minutes

Brie
1 sheet puff pastry, thawed
1 (14 ounce) Brie wheel
1 egg, slightly beaten, for glaze

Brie: On 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 lined baking sheet (use parchment paper or waxed paper) and bake in the center of preheated 375°F oven for 20-25

minutes or until golden. Cover tip of bundle loosely with foil, if needed, to prevent over-browning. Snip cotton twine and remove before serving.

Bourbon Caramel Pecan Sauce
1/2 cup cream, whipping
1/2 cup butter
1/2 cup C&H Pure Cane Dark Brown Sugar, firmly packed
1/2 cup C&H Pure Cane Granulated Sugar
2 tablespoon corn syrup, light
1 tablespoon bourbon
1 cup pecans, chopped

Bourbon, Caramel Pecan Sauce: Meanwhile, 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.

Serving Options: crackers or apple slices

Serves 12 to 15

Recipe and photograph provided courtesy of C&H Sugar Company, Inc.