Camembert Aux Noix

• 14 cup butter
• 14 cup pecans, ground
• Tabasco sauce
• 2 tablespoons lemon juice
• 1 (8 ounce) camembert cheese (may use Brie)

1. Cream softened butter until light and fluffy.
2. Blend in nuts, Tabasco and lemon.
3. Cut Camembert in half, horizontally, while still firm.
4. Spread with butter mixture in between cheese halves.
5. Cool in refrigerator one hour or until filling is firm.
6. Slice into thin wedges and serve on crackers or toast points.

butter, pecans, tabasco sauce, lemon juice, camembert cheese

Taken from www.food.com/recipe/camembert-aux-noix-267654 (may not work)