1 8-ounce wheel brie cheese (anywhere from 6-ounces to 12-ounces will work just fine)
1/2 cup chopped pecans
1/4 cup butter
3/4 cup brown sugar
1/2 cup heavy cream
1/4 teaspoon baking soda
Preheat oven to 350ºF.
Over medium-high heat melt the butter in a medium saucepan. Mix in the brown sugar and stir for a minute (the sugar may not completely dissolve, but you want it to be less granular before you add the cream).
Whisk in the heavy whipping cream and gently stir until mixture starts to bubble around the edges.
Allow to bubble without stirring for 2 minutes. Stir in baking soda and remove from heat. Allow to cool for 10-20 minutes. It will thicken as it nears room temperature.
While the praline sauce is cooling, bake the brie: place the wheel of brie (rind on) in a small baking dish or ramekin.*
Bake cheese for 15 minutes or until it feels very soft (like the inside is melted) when you push gently on the top.
Remove from oven and transfer to serving dish if desired.*
Place pecans on top of the wheel, and pour 1/2 cup - 1 cup of the praline sauce over top (depending on how large your wheel is).**