Nutrition per serving may change if servings are adjusted.
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
Pinch of ground cloves
Pinch of ground ginger
⅓ cup sugar
1½ tablespoons water
⅓ cup heavy cream
2 teaspoons butter
1 sprig fresh rosemary
½ cup chopped toasted mixed nuts, such as pecans and walnuts
1 (8 ounce) round Brie cheese
Combine cinnamon, salt, nutmeg, cloves and ginger in a small bowl; set aside. Heat sugar and water in a medium saucepan over medium heat. Cook, without stirring, until the mixture is amber brown, about 5 minutes. Swirl the pan, if necessary, to ensure even coloring. Remove from heat. Carefully whisk in cream and the spice mixture. (Be careful, the caramel may sputter.) Return the pan to medium heat and cook, stirring, until smooth, about 30 seconds. Remove from heat and stir in butter and rosemary. Cover and let stand for 5 minutes.
Discard the rosemary. Stir in nuts. Place Brie on a serving dish; top with the warm caramel sauce and serve.
To make ahead: Prepare caramel (Step 1) up to 2 days ahead and refrigerate. Reheat until warm, but not hot, before serving.
176 calories;13 g fat(7 g sat); 1 g fiber; 9 g carbohydrates; 6 g protein; 19 mcg folate; 34 mg cholesterol; 7 g sugars; 7 g added sugars; 278 IU vitamin A; 0 mg vitamin C; 55 mg calcium; 0 mg iron; 262 mg sodium; 86 mg potassium
Carbohydrate Servings: ½
Exchanges: 1½ fat, ½ high-fat protein, ½ other carbohydrate