Brûléed Brie with Candied Pecans and Crispy Prosciutto

Preheat oven to 350 degrees F. Make the candied pecans. In a nonstick pan over medium heat, add the brown sugar, cinnamon, sea salt, vanilla extract, and water. Stir and cook until the mixture has become thick and melted, about 5 minutes. Turn off the heat and add in the pecan halves, stirring to evenly coat them in the candy mixture. Set aside to cool by spreading them in an even layer on a piece of parchment paper. Make the crispy prosciutto. Spread prosciutto out on a foil-lined baking sheet and bake until crispy, about 10 minutes. Set aside. Bake the brie. Carefully remove the top of the brie and drizzle honey on. Bake at 350 on a heat-safe plate until gooey, 5-7 minutes. Sprinkle sugar on top, and using a kitchen torch (or the oven’s broiler function), brûlée the sugar on top until it’s deep brown and all melted. Allow to harden and then top the brie with the candied pecans (broken into small pieces), the crispy prosciutto (broken into small crumbles), the pomegranate arils, and chopped rosemary. Serve with crackers and bread. Enjoy!