Topping Brie with a warm caramel sauce helps soften it without the need to bake. Serve this easy Brie recipe with whole-grain rosemary crackers or endive leaves.
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.
1 1/2 fat, 1/2 high-fat protein, 1/2 other carbohydrate