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Caramel-Covered Brie by Charmaine Broughton

Caramel-Covered Brie by Charmaine Broughton

December 11, 2020

I am thrilled today to be featuring an amazing Kitchen Table CEO – Charmaine Broughton – that I have had the pleasure of working with. Charmaine is the host of ‘In Char’s Kitchen’ and a Food Specialist that you have likely watched on major Canadian news shows.

She is an amazing chef and is always whipping up fantastic recipes in her own kitchen in Muskoka, Ontario. Her goal is to get her audience and fans excited about cooking and provide doable and delicious recipes without breaking the bank.

Today, I am sharing with you Char’s INCREDIBLE Caramel-Covered Brie recipe!! Wow, hosting a book club will never be the same if you conquer this amazing appetizer.

Did you hear that? Caramel-Covered Brie. My mouth is already watering.

Char has recently developed her Top Ten Kitchen Must-Haves – a list of essential items, recipes, and tools she recommends for every kitchen. If you want to access Char’s Top Ten Kitchen Must-Haves, click here to receive.

And here it is, the recipe you have been scrolling down for …

Caramel-Covered Brie with Dried Fruit and Nuts

This divine “starter” is a guaranteed show stopper. It presents as beautifully as it tastes and will have your guests raving for days. Serve as an appetizer, or as a cheese course with Port for an after-dinner nibble.

Ingredients:

  • 1 cup (250 mL) packed brown sugar
  • 1/2 cup (125 mL) butter
  • 1/4 cup (60 mL) corn syrup
  • 1/2 tsp (2 mL) baking soda
  • ½ cup (125 mL) mixed salted nuts
  • ½ cup (125 mL) dried cranberries
  • 2 tsp (10 mL) chopped fresh rosemary
  • Pinch cayenne pepper (or to taste)
  • 9-inch round double cream Brie wheel, slightly warmed

Method:

Combine brown sugar, butter, and corn syrup in a medium saucepot. Cook over medium heat stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and quickly stir in baking soda. Stir in nuts, dried cranberries, rosemary, and cayenne. Place Brie wheel on a wooden cutting board (or platter) and pour caramel mixture over Brie. Serve with an assortment of crackers and fresh fruit. Serves 8 to 10.

Caramel-Covered Brie-blog post - charmaine broughton - kitchen table ceos - recipe

If you are looking for another great recipe, check out The German Pancake or my Easy Peasy Family Dinners. To view more of Charmaine’s recipes, visit her website www.charmainebroughton.ca.

From my kitchen table to yours,

Tracy Smith signature - kitchen table ceos
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