Friday, December 23, 2016

Mulled Cranberry Baked Brie with Spicy Candied Pecans

Holiday entertaining is all about ease of preparation, allowing you to spend less time in the kitchen, and more time with your friends and family. My Mulled Cranberry Brie with Spicy Pecans is as easy as can be and is a total showstopper, featuring the festive flavours of the holiday season. Sweet, spicy, warm, and comforting, you may want to prepare two of these, because your guests are sure to gobble it all up! Prepare the nuts and sauce in advance to have everything ready to go when your guests arrive.

For The Pecans
3 Tbsp. golden corn syrup
1 1/2 Tbsp white sugar
3/4 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp (heaping) ground cinnamon
1/4 tsp ground ginger
1 1/2 cups whole pecans
cooking spray
For The Mulled Cranberry Sauce
2 cups fresh or frozen whole cranberries
1/4 cup + 1 Tbsp. brown sugar
2 Tbsp. orange juice
2 Tbsp. red wine
1/4 tsp orange zest
1/4 tsp cinnamon
1/8 tsp allspice 
1 whole star anise
2 thin slices fresh ginger
1 wheel of brie (200g)

  1. Preheat oven to 325ºF.
  2. In a medium bowl, stir together corn syrup, white sugar, salt, cayenne pepper, cinnamon, and ginger. Stir in pecans.
  3. Spray medium baking sheet with cooking spray. Spread out coated pecans in one even layer and bake for 5-minutes. Stir to combine, and place back in the oven for an additional 10-minutes.
  4. While pecans are baking, prepare a medium baking sheet lined with aluminum foil. Right as the pecans come out of the oven, use two forks to begin transferring, separating, and spreading the pecans on the prepared baking sheet to cool. Store in an airtight container for about 1-month. 
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