Preparation / Directions:
Combine the brown sugar and water in a heavy-bottomed saucepan and bring to a boil. Continue to cook over medium heat until the mixture reaches soft-ball stage (240F.) Test with a candy thermometer about 4 minutes from the time the mixture begins to boil.
Let the mixture cool slightly and stir in the cream. Continue to boil another 5 minutes or until the mixture is slightly thickened and glossy. Remove from heat and stir in the butter. Fold in the pecans. Pour the caramel mixture evenly over the top of the cheese, letting a little of it run down the sides. Serve with French bread, crackers or apple wedges.