In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through.
Remove from heat. Mixture will thicken as it cools. Spoon over warmed Brie.
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