Honey Brie Spread

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (14 ounce) round Brie cheese
• 1 (10 ounce) can refrigerated crescent roll dough
• 1 1/2 cups honey
• 1 1/2 cups pecan halves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Toast about two-thirds of the pecan halves in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Let cool, then chop coarsely.

3. Unroll the crescent roll dough and press the seams together to form one sheet. Place the Brie in the center of the dough, after slicing off its top rind.

4. Spoon about half of the honey over the top of the Brie and sprinkle with the chopped toasted pecans.

5. Bring the dough up around the Brie, pinching the edges to seal, and place it seam side down on the prepared sheet.

6. Bake for 18 to 22 minutes, until the dough is golden brown and the Brie feels soft when pressed gently.

7. While the Brie bakes, warm the remaining honey in a small saucepan over low heat and stir in the remaining whole pecan halves.

8. Rest the baked Brie for 5 minutes, then spoon the warm honey and pecan mixture over the top and serve with a knife for spreading.