Preheat the oven to 350 degrees F. Carefully cut the top edge of the brie rind, all the way around the wheel, so it can be removed later. Cut deep enough to separate the papery rind layer from the brie, but leave it on as a lid. Place the brie wheel in the center of a Swiss Diamond Nonstick Crepe Pan and place in the oven to bake for 15-20 minutes, until the brie has liquified.
Meanwhile, place a small Swiss Diamond Nonstick Sauté Pan over medium heat. Add the bourbon, brown sugar, vanilla and salt. Simmer for 5-10 minutes until the brown sugar has fully dissolved and the mixture has thickened a little. Stir in the cashews and simmer another 5 minutes. Then stir in the heavy cream and turn off the heat.
Cut the baguette into thin slices. Pull the hot molten brie out of the oven and carefully remove the paper lid. Spoon about two-thirds of the cashews and bourbon brown sugar glaze over the brie, reserving the rest for refills when the brie is half eaten. Arrange baguette slices around the brie and serve immediately right off the crepe pan. (The pan helps keep the brie hot and liquified!)
NOTES: You can use a skillet or shallow baking dish instead of a crepe pan for the brie. However, I like the shape of the crepe pan for this recipe and the handle for moving it in and out of the oven.