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.
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.
Hello…this recipe looks amazing but I have to us3 what I have on hand….which is everything except instead of Brie a wheel of cambenbert and instead of pecans , walnuts….can it be done with those substitutions?
Yes, absolutely.
My mother does something similar but wraps the Brie in puff pastry then bakes it. OMG so freaking good!!! I love Brie!!!
Can I use frozen cranberries or Craisins?
You can certainly use Craisins.
I followed the directions to the letter…..WAY too sweet!!!! I had to throw it out
A fabulous recipe! It is the best baked brie I have ever made and I have made many over the years! I prepared this last Christmas Eve, took it to a “Girls Night” Christmas party last week and will be making it again for this Christmas Eve. I sliced the top off a large triple cream brie, wrapped it tightly for transporting to the party and made the topping a few days in advance both times. When I prepared the topping, I left out the dried fruits & nuts/orange zest and added them in at the time of reheating. All you need to do is gently reheat the topping and stir frequently. Simple. Add the dried fruit & nuts/orange zest to heat through. I use a combination of dried cherries, dried wild blueberries and dried cranberries. I increase the amounts of the topping slightly to compensate for the large wheel of brie that I use. I bake it in a cast iron skillet. Makes for a lovely rustic presentation and the oozing cheese is easily housed within the skillet. Always served with a fresh sliced baguette. The compliments and requests for this recipe that I receive says it all. I love the fact that I can prep this in advance without issue. Try it & Enjoy!
I’ve already made this twice now, and it is “Damn Delicious”!!! I loved it because it was savory with just a hint of sweetness. It was not overly sweet at all. Everyone loved it at both parties!!
This sounds amazing! Can the topping be made a few hours earlier and baked before serving? I want to take it to a party tonight at a friend’s house. Using her oven won’t be a problem but don’t want to have to do the entire recipe there. Thanks in advance.
Yes, absolutely!
Thank you for the best baked brie recipe that I have ever brought to my daughter’s thanksgiving dinner tonight!
Every year I try something new but this was definitely the best.
The brie was gone in 20 minutes, the remaining nuts and cranberries over the next 15 min.
Though it took longer to melt than your suggested 10-12 min (may because of the crowded oven), it was a big hit and will be my only baked brie recipe from now on.
Can you bake this in a puff pastry
Yes, absolutely.
This is probably a silly question but do I use pure maple syrup or can I use pancake syrup? Thanks!
Not a silly question at all! I recommend using pure maple syrup for the best results possible. 🙂
Can the topping be made ahead of time?
The topping may thicken quite a bit if it is not used immediately. As always, please use your best judgment.
Hey Teresa did you end up making it ahead of time? How did it turn out?
yumm its amazing recipe and delicious served with cinnamon sugar pita chips! its easy i should try it
Thank you for sharing the recipe!
I am going to make this but my husband accidentally picked me up Brie wedges rather than a wheel. If I bake the wedges will the cheese just melt away or do u think I could use the recipe as is? Thanks!
Nope – you can definitely still use the wedges! 🙂
The picture is so beautiful I had to make. Very easy to cook but next time I make will definitely 1/2 the brown sugar and maple syrup. Way too sweet. The combination of Brie, cranberries and pecans was delicious tho and everyone loved this scrumptious appetizer.
Totally agree Trish. I made it today and found the quantities for the brown sugar and syrup was way too much. But otherwise the combination was good and my guests enjoyed it.
I would like to make this for company tomorrow in a small glass pie plate. Would that work okay. If yes, would I need to adjust the baking time and/or temperature? Do you think it could be kept in a warming oven for 20-30 minutes after baking, while I baked other appetizers that need a higher heat?
By the way, I made your zucchini sticks with garlic chipotle aioli last weekend and they were great, especially loved the aioli. Thank you for the damn delicious recipes!
The glass pie plate should work just fine but this is really best when served immediately. As always, please use your best judgment.
Thanks so much for your prompt reply. Will serve first with champagne while the rest bakes.
I’m wondering what size Brie wheel is this recipe meant for? I can get 2 sizes where I live. One that is 4” across and another that is approximately 8” across. I’m thinking the larger one?
Yes, that’s correct.
Heads up: I switched maple syrup out for molasses and probably let my sauce mixture cook too long. It served up beautifully, but when it cooled on my serving platter, it was hard as a Werther’s candy. Don’t cook it too long! Great recipe though. Impressive and soooooo simple.
Loved the orange zest in this! Delicious served with cinnamon sugar pita chips! Thank you for sharing the recipe!
This is outstanding! The orange zest just put it over the top! I think next time I will peel all the rind off the brie. I never am clear on how whether to do that or not. But, will from now on. Thanks for the recipe!!!
Don’t peel the rind prior to cooking; just trim it off the top so you don’t end up with a brie pancake.