Recipe Database
Rosemary Smoked Brie with Spicy Whiskey Pecans
Rosemary Smoked Brie with Spicy Whiskey Pecans
Ingredients



1 each wheel of Brie

6 sprigs of Rosemary

1 pound of Pecans, Halves

¼ cup Butter

2 tablespoons Down & Dizzy Rub

¼ cup Dark Brown Sugar

2 tablespoons Whiskey








Instructions

Line a baking tray with parchment paper. In a skillet over medium heat, toast the pecans for 10 minutes or until fragrant.   Add the butter and spice mixture and stir to combine and melt the butter.   Add the sugar and whiskey and stir until the mixture becomes gooey.  

Transfer to a baking tray to cool.  

Notes
Nuts can be stored in an airtight container for up to a month.