from Pastry Chef Shannon Adams of Honey Bee Bakery in Oxford, MS
3 cups sugar
½ teaspoon salt
1 tablespoon sorghum molasses
1 cup whole milk
½ cup buttermilk
3 cups raw pecans, chopped or whole
¼ cup butter
1 teaspoon vanilla extract
Wheel of brie or camembert
Preheat oven to 350 degrees.
In a medium-sized heavy-bottomed pot combine first six ingredients (sugar through pecans) and put on medium heat, stirring occasionally with a heat-resistant rubber spatula. Cook until the batter reaches the soft ball stage—about 30 minutes on medium heat.
When mixture reaches the soft ball stage, take pot off burner and let it cool for a couple of minutes.
Chop butter into a few pats and add to pot. Then add vanilla, stirring the butter and vanilla into the mix with a wooden spoon until it begins to come together. Stir vigorously; stopping as soon as it tightens up just a little. It will need to be soft enough to pour it over the brie.*
Place brie on cookie sheet line with parchment or waxed paper. Pour praline mixture over top of brie, enough to cover the top completely (don't worry if a little drips down the sides).
Bake for 10-15 minutes, or until cheese puffs out a bit at the sides. Serve warm with crackers or crusty bread.
*Note that traditional pralines call for much more stirring. It's this step that makes everyone want to quit a little too soon, but it needs to set and tighten, so keep stirring! Moving on too quickly means the pralines won't come together.