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A package of Firehook Rosemary Sea Salt crackers is next to a wooden board with four crackers topped with cheese and drizzled honey.

Brie with Beer Honey and Crushed Salted Peanuts

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Creamy brie topped with warm beer honey and crushed salted peanuts on a Firehook Rosemary Sea Salt cracker.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup lager beer
  • ¼ cup honey
  • 4 oz brie cheese sliced into cracker-sized portions
  • ½ cup salted peanuts roughly crushed
  • Firehook Rosemary Sea Salt crackers for serving

Equipment

  • Small saucepan
  • Cutting board

Method
 

  1. Combine lager and honey in a small saucepan over medium heat.
  2. Bring to a simmer and reduce until syrupy and caramelized, about 10 minutes, stirring occasionally. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  3. Remove from heat and let cool slightly. It will thicken as it cools.
  4. Slice brie into cracker-sized portions.
  5. Roughly crush the salted peanuts.
  6. Place a slice of brie on each cracker.
  7. Drizzle warm beer honey over the brie.
  8. Top with crushed salted peanuts.
  9. Arrange on a board and serve immediately.

Notes

Storage: assemble just before serving. The beer honey keeps in a sealed jar in the fridge for up to 2 weeks; warm gently before drizzling. Wrap leftover brie tightly and use within 3 days.

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