| 1 | Number of servings: 38 put the brie on a rack over a large sheet of parchment paper or aluminum foil. |
| 2 | Combine sugar and water in a heavy saucepan and melt the sugar, swirling the pan from time to time. |
| 3 | Do not stir. |
| 4 | When the mixture begins to boil, cover the pan to allow condensation to drip back down and melt the crystallized sugar on the side of the pan. |
| 5 | Uncover the pan after 3 to 5 minutes and continue cooking over high heat until sugar becomes a deep golden color. |
| 6 | The temperature of the caramel should be hard crack, 300°F. |
| 7 | Immediately pour the caramel over the cheese to cover the top evenly, allowing the excess to drip down the sides. |
| 8 | You may have to tilt the cheese a little to spread the caramel evenly. |
| 9 | Be very careful not to touch the hot caramel. |
| 10 | Press nuts around the perimeter, if desired. |
| 11 | The caramel will harden quickly. |
| 12 | Serve within an hour. |
| 13 | Present the cheese with small cheese knifes. |
| 14 | The guests will have to crack through the caramel coating, but this is part of the fun of eating such an unusual treat. |
| 15 | Note: when working with melted sugar or caramel, always keep a bowl of ice water nearby. |
| 16 | If you should burn yourself, plunge the burned area into the water. |
| 17 | Recipe from martha stewart"s "hors d"oeuvres" (she credits the recipe to her friend, ruth leserman) |
