Sugar and Nut Glazed Brie

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I have made this recipe both with the macadamias and with pecans. Our family and friends love this.

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Please try this recipe, you may find you love it! Cheese is one of my most favorite foods and a good triple brie is top on my list. I had never tasted a baked brie and thought I would give it a whorl. Served at Christmas. I have a bit of a sweet tooth and thought the mild buttery creamy brie would be complimented nicely by the crunchy nuts and sweet glaze. So I was very surprised that I did not enjoy this much at all. Neither did my guests. Sadly I ended up tossing most of it. A review is based on the reviewer's own personal tastes, likes and dislikes (opinion and we all very greatly. That said, Paula has many wonderful recipes, I personally just don't like this one. But, according to many prior posting their are those who love it! That's what cooking is all about. Trying, tasting and finding the recipes we like the best.

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I have made this for a baby tea, Easter dinner, several other times. Get RAVE reviews every time.

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Yummy! My guests kept going back for more. I used rum last time and tonight I'm using cognac. I don't think it matters what liquer you use. You can mix it up. This time I'm going to put the topping on right away so that the cheese doesn't get too melty before the topping is done.

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Do ya'll think that the brandy is necessary, would bourbon be a good substitue, or what about no alcohol? I just don't want to buy all that brandy for one little recipe.

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Absolutely love this recipe. It's a hit where ever I bring it. I used walnuts instead of pecans & I also double the topping recipe since everyone loves to pick at it. Thank you for another great recipe.

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We made this last year and I just looked it up to do it again because my husband has been talking about it ALL year! It was SOOOOOOO good and couldn't be easier to make!

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Served as appetizer for Christmas Eve...simply said...it was a HUGE hit! There is another batch of the glaze in the fridge for an upcoming holiday birthday gathering. Such a simple recipe. The center softened - just as Paula demonstrated on her show. The lemon juice on the apples and pears made them simply yummy. Served this with French baquette bread and organic, plain mini toasts, so as not to take away from the fabulous taste of the brie coupled with delicious glaze with that hint of the brandy!

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following the directions resulted in a firm cheese with sugar on top..no melting anywhere. now maybe it was the oven.

this basically has a great taste but the timing and the melting is very very idiocyncratic to your oven. At some point I had burnt pecans but not melted sugar.

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Oh my god!! Amazing recipe! Everyone raved about it! Will definitely be making again!!