Description
These crispy brie caramels are the perfect sweet and savory appetizer! Brie is coated in a crunchy caramel shell, then topped with a spicy peach chutney and toasted pistachios. A total crowd-pleaser!
Ingredients
Scale
- 8 oz wheel of brie cheese, cold
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Flaky sea salt, for garnish
- For the hot peach chutney:
- 2 ripe peaches, peeled and diced
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- Pinch of salt
- For the garnish:
- 1/4 cup shelled pistachios, toasted and roughly chopped
Instructions
- Make the caramel: In a small saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until amber in color (about 5-7 minutes). Remove from heat and carefully whisk in heavy cream, butter, and vanilla until smooth. Let cool slightly.
- Prepare the brie: Cut the cold brie into 1-inch cubes. Using a fork or skewer, dip each cube into the caramel to coat, then transfer to a parchment-lined baking sheet. Let set at room temperature for 10 minutes.
- Make the peach chutney: In a small saucepan, combine diced peaches, apple cider vinegar, brown sugar, ginger, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring occasionally, until thickened (about 8-10 minutes). Remove from heat and let cool.
- Assemble: Place each caramel-coated brie cube on a serving platter. Spoon a small amount of peach chutney on top. Sprinkle with toasted pistachios and a pinch of flaky sea salt. Serve immediately.
Notes
These are best served soon after assembly. The caramel will harden as it cools, so if you make them ahead, store the brie cubes separately and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 10 g
- Fat: 13 g
- Carbohydrates: 12 g
- Protein: 6 g