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very easy
Prep Time
15 mins
Total Time
45 mins


1/2 cup
blanched whole almonds
125 mL
pinch each ground cayenne, cinnamon, nutmeg, salt
1 wheel
double cream Brie cheese
350 g
3 tbsp
apricot jam, divided
45 mL
1 tsp
finely chopped fresh rosemary, divided
5 mL


Step 1
Preheat oven to 375°F (190°C). Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.
Step 2
Slice brie in half horizontally. Place bottom portion in the Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.
Step 3
Place covered Brie Baker on a baking sheet. Bake for 15 to 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.


These spiced nuts are so good, you’ll want to double the recipe and put some out for snacking.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe)
11 g
Saturated Fat:
5 g
7 g
1 g
30 mg
7 g
190 mg

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