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.
If i were to just bake the brie without the topping , how long would i bake it and at what temperature?
The bake temp and time should still remain the same, but as always, please use your best judgment.
The flavor combinations in this sound amazing, however, I’ve never had baked brie before. How is it meant to be eaten? Do you dip the crackers/bread in it like a dip?
Yes, that’s exactly right!
Chungah, this recipe is amazing!. I took it to Thanksgiving dinner last night and it was a huge hit! I have not liked Brie in the past, but I tried this once I was done and I simply fell in love.
I dont like Brie can I use goat cheese instead? Im looking for a recipe with goat cheese and cranberries and this really looks delicious…any suggetions?
Jackie, if you are not a fan of brie, then I just don’t think this recipe is meant for you. Sorry!
I’m saving this for AFTER Thanksgiving. Like after the kids have gone to bed. I’m not going to want to share this with them.
This baked Brie looks so good that I just have to make it 🙂
This looks so delicious. Pecan Nuts are so trendy know and in so many recipes – however I don’t mind they are delicious and healthy!!! Also this recipe is great because of all the different textures. Crunchy but also creamy – great! xoxo Katie from http://www.whatskatieutpto.com
So easy. You’re so good at coming up with beautiful recipes that take no time at all, geez. 😉 Pinned!
What is better to serve it with the crackers or baguettes? If you use the baguettes what’s the best way to prepare it?
Jamie – you can serve with either crackers or baguette – it’s completely up to you! 🙂
I prefer using a baguette over crackers because the bread really allows the cheese to be the star. Slice the baguette into thin slices and have it to the side or in a basket on the side. You don’t need to toast or anything. Simple is best.
Brie is my favorite cheese so knowing me, I wouldn’t serve this until all my guests left so I could eat it all, lol!
If you trimmed the bottom or sides the cheese would melt into a pancake when baking. It’s the skin that holds back the cheese from melting out.
I’m not sure what you would say to trim the rind… If at all only the top would be trimmed
Sandra, a trim is basically that – cutting away the excess rind, if needed, as some may find its taste and texture unappetizing.
Beautiful baked brie! Love the added nuts (nice touch)!!
Oh my word does this look stunning. Gooey brie is one of my favorite things to eat 🙂 Thanks!
Your reecipes are always so colorful and appetizing. This is sure to be a hit at any gathering.
I love Brie and will definitely give this beautiful looking dish a try. Not being familiar as to how to bake with it I’m wondering if you cut the top “skin” off before you bake it.
You can cut the top rind of cheese, leaving the rind on the sides and bottom intact.
Looks delicious, I definitely want to try this. Can you clarify exactly what you mean by “rind trimmed”? Do you cut the entire top rind off? Only part of it? What about the sides and bottom? I’m not sure what part of the rind is “trimmed”, and by how much. Thanks for clarifying.
You can cut the top rind of cheese, leaving the rind on the sides and bottom intact.
I can sooo understand, why this could be the best thing ever. I love it, baked brie is delicious, I sometimes make it for dinner, because why shouldn’t I feel a bit special on a random day. The toppings sound delicious, definitely going to try this one out.
This is a great idea and so quick to prepare. We love cheese in our family and this is really inspiring. Thank you and happy Thanksgiving.
So gorgeous, there’s nothing better than baked brie!