Difficulty: Easy - for beginners
3/4 c finely chopped pecans
1/4 c Kahlua (we've also used Amaretto and used almonds instead of pecans...)
3 T brown sugar
1 (14 oz) mini Brie
Spread pecans on a plate; microwave on high 4-6 minutes stirring every 2 minutes until toasted. Add liqueur and sugar; stir well.
Remove rind from top of Brie and toss; Place Brie on microwave safe serving dish. Spoon nut mixture over top of Brie. Microwave, uncovered, at High, 1 1/2 to 2 minutes, turning dish half-way after one minute, until Brie softens to desired consistency. Serve with melba toast (yuck) or crackers (for appetizer) or ginger snaps (GREAT - especially for a dessert buffet)
I cut this out of Southern Living magazine a thousand years ago - actually January of 1988 (Ralph and I were still newlyweds!). We make it for New Years, always, for Christmas, most of the time, and for Schola Cantorum receptions, sometimes! So, if you like it - thank Southern Living.