Place the unwrapped wheel of brie in a small cast iron skillet.
Mix the honey, sugar, nuts and salt in a small bowl. Spread the cheese with the Momofuku crunch then top with the nut mixture.
Bake the cheese for about 20 minutes until warm and gooey on the inside. Sprinkle with fresh chives and pomegranate seeds and serve right in the skillet along with the sliced toasted bread. Dig in!