Cranberry Pecan Baked Brie
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Simple, elegant and an absolute crowd-pleaser! Best of all, this is one of the easiest appetizers EVER with only 5-10 min prep!
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As a food blogger, you tend to cook a lot of different dishes, ranging from soups to take-out favorites and even peanut butter dog treats, which we have actually tasted.
And then you have your husband who eats everything you make. I’m not sure if it’s because he enjoys my cooking or if it’s because he just loves me too much that he feels the need to eat it all? No idea.
But today, he said something he’s never said to me before. He told me this was the best thing I have ever made in 2015.
This and the loaded mashed potato balls. But this obviously beats the latter.
I mean, let’s just say that we can all go for a swim in this baked brie, topped with preservative-free Fisher Nuts (DUH!) and dried cranberries drenched in a maple-honey sauce with just a hint of orange zest to put this over the top.
And you know this is only going to take 5-10 min prep work so this must absolutely make it to your Thanksgiving table.
There’s no excuse. It’s just too stinking easy.
Cranberry Pecan Baked Brie
Ingredients
- 1 8-ounce wheel brie cheese, rind trimmed
- 2 tablespoons brown sugar, packed
For the maple honey drizzle
- ¼ cup brown sugar, packed
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 tablespoon unsalted butter
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
- Zest of 1 orange
- ½ cup Fisher Nuts pecan halves, chopped
- ¼ cup dried cranberries
Instructions
- Preheat oven to 350 degrees F.
- Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
- In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
- Serve brie warm topped with pecan mixture; serve with crackers or baguette.
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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
The picture looks like the rind is on. Is it necessary to remove it?
You would need to leave the rind on. The rind will contain the cheese as it bakes so that it maintains its shape. Enjoy!
What does it mean to “trim” the rind? I know you leave the outside intact for baking, so where would you trim it?
I have not made this yet but I was thinking that it would make sense to shave the rind off the top so that topping will adhere to the gooey part of the cheese instead of sliding off.
That may be what is needed, but I have had Bries that had sort of a tough dry ridge around the edges — the edges, not the entire sides — so I thought maybe that was what we are supposed to trim off.
I used fresh cranberries instead of dried. I put them in with the first ingredients and stirred in the pecans at the end. It got rave reviews! I will do this again.
This was amazing!
Made this last night for a ladies night. It was absolutely delicious and a big hit! I will make this again for sure.
I served with Pepperidge Farms Golden Butter crackers. so easy.
Delicious showstopper! I used only 1 tablespoon of brown sugar on the brie while it baked. The topping was delicious- I used dried unsweetened cherries since I didn’t have cranberries. Just gorgeous! I love the salty sweet combo of Brie and sauce.
How many tbsp of orange zest did you use?
Recipe says zest of 1 orange
I tried a lot of new recipes this Thanksgiving and this one was absolutely my favorites. I doubled this, had a 16 oz wheel and 6 of us couldn’t eat it up fast enough. Delicious!!!
Great! Next time I’ll probably leave the cheese in the oven for 9-10 min. Like another comment earlier, I used fresh cranberries that I microwaved for 4min with a bit of water and sugar.
I will try this soon. Look very tasty.
Simple dish, very flavorful. Cinnamon, nutmeg and brown sugar scream Christmas to me (even though I’m enjoying it in June.) I read some the reviews that said ‘too sweet’ so I substituted pecans for a more bitter nut – the walnut. I made one other substitution. I swapped cranberries for raisins. Cranberrys would have been 100% better, but that’s all I had on hand. Turned out delicious. Thanks for the recipe, I will be keeping this one close at hand!
I have made this several times and always a big hit….Thank you for the recipe 🙂
It was delicious! The only change I made is that I used fresh cranberries that I added a teaspoon of sugar to and a little water then microwaved it for 5 minutes. Dries cranberries are too sweet and there’s enough sugar in the recipe. It was perfect! Will make again
Thanks for sharing Gwen!
I make a similar dish but all the rind is trimmed off and it’s wrapped in puff pastry. I live close to Ocean Spray so I use fresh cranberries. It is so easy and comes out perfect every time !
Hi Chungah! How much brown sugar should I sprinkle on before baking? And should I still use 1/4 cup in the topping mix as well? Looking forward to serving this at my Christmas party!
2 tablespoons of brown sugar should be sprinkled prior to baking. The 1/4 cup is for the maple honey drizzle.
This was beautiful to serve at Christmas last year, and so quick and easy to make – my family asked for seconds on Boxing Day and even made sure to bring their own wheel of brie along to make sure it was served again! Thanks for sharing a nice recipe that brings families together =)
I have made this twice already and it was requested that i make it again for Thanksgiving!!! This is always a huge hit and it looks and tastes amazing. A huge bonus is that it is so easy to make.
That’s so great! Happy Thanksgiving 🙂
This was the big hit of the party.
This was simple to make and absolutely delicious!
This looks fabulous! My sis is coming home for a visit and will be a hit, I’m sure!
Hi, I want to try your Cranberry Pecan Baked Brie. When you say “rind trimmed”, do you mean cut the top of completely? Sorry for dumb questions. I’ve never made brie before. Also, how long should you let the brie cool before cutting it. I have a friend who did it within 10 mins. of taking it out of the oven and it was mush. Thank you for your help.
Not a dumb question at all! You can slice off the top, bottom and sides. I find that freezing the brie for 30 minutes or so really helps with this.
You can let the brie sit for 5 minutes. The baking time is more important here – you want it to soften but not completely melt and turn into “mush”. 🙂
Hi there! I absolutely loved this recipe, but I misunderstood what was meant by “rind-trimmed”. If you look closely at the picture, the rind is completely intact (top and sides). Anyhow, I sliced off the top rind and although everything was tasty, I found the cheese oozed all over the place before it even made it to the table (not the best or appetizing presentation). I think that this recipe should state both modifications, as you mentioned above, in your reply. That is: 1) Either remove all of the rind (bottom too? …not sure as I haven’t tried your suggested modification) and place in freezer for 30min prior to bakin. Or, 2) don’t remove the rind at all prior to baking. Just a small tweak to the wording would have made this a much more aesthetically appealing dish. The taste is amazing though! Thank you.
Can I prep this in advance and microwave it? My partner wants a good recipe to take to work and they have no oven.
Unfortunately, I have never tried cooking this in the microwave so I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.