For the cold days of February, warm up your friends with this appetizer.

Coffee-Pecan Brie

¾ cup pecans, chopped                                     3 Tbsp. brown sugar

2 (8.5 oz) Brie rounds                                         Chocolate wafers

¼ Homemade Coffee Liqueur*

Preheat oven to 350°.  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and smelling good.

While the pecans are toasting, trim the rind from the top of each Brie round, leaving a ¼ inch border. Place each Brie round in a shallow ovenproof serving dish.

Stir together the Homemade Coffee liqueur and brown sugar in small bowl until blended.  Pour mixture over Brie rounds.

Bake for 18 to 20 minutes or until cheese bubbles on top.  Sprinkle with pecans.  Let stand 10 minutes then serve with Chocolate wafers.

Homemade Coffee Liqueur

4 cups sugar                                                            ¼ cup instant espresso

2 cups vodka                                                           2 Tbsp chocolate liqueur

1 (8-inch) Vanilla bean, split lengthwise

Bring 2 cups water to a boil in a large saucepan over Medium-high heat.  Remove from heat, and whisk in sugar and instant espresso, whisking until completely dissolved.  Let mixture cool 10 minutes.