When it comes to big sporting events I have to admit, it is all about the game food. Our game food has stepped up a notch in recent years. Sure, we still have nachos, and we can even find chicken wings and drummies from local farms which I can coat with buffalo sauce. But beyond that, I become a bit of a snack snob.
If I have my way there will also be some gourmet cheeses, maybe some bruschetta or pesto. This baked brie is a perfect example.
I’ve had baked brie at parties and restaurants, but I rarely make it myself. On New Year’s Eve I decided to give it a try and now (regardless of whether or not we care about the teams) I’ll be making it for game day, too!
There are lots of baked brie recipes out there. I originally wanted to make one with a jam on top, but couldn’t find the jam I wanted in an HFCS-free version. Instead, I combined pecans, mascavo sugar and honey. It formed a praline-type topping that was delicious with the cheese.
This recipe is super simple and you’ll have warm, gooey, sweet and salty goodness in a matter of minutes!
- 1 round Brie cheese
- ¾ cup pecans, chopped
- ¼ cup mascavo (or brown) sugar
- 2 tablespoons local honey
- Preheat the oven to 350 degrees. Place the unwrapped wheel of brie in a shallow baking dish. In a small bowl, mix together the chopped pecans, sugar and honey. It will form a thick, sticky paste.
- Spoon the pecans and sugars over the cheese and spread evenly. Bake the cheese for 10 to 15 minutes, until the pecans and sugar begin to caramelize. Let sit 3 to 5 minutes before serving.