Cranberry Pecan Baked Brie
This post may contain affiliate links. Please see our privacy policy for details.
This cranberry pecan baked brie is the perfect holiday brie! Made with an irresistible warm maple-pecan topping. So easy yet so impressive!
Featured Comment
Why you’ll love this Cranberry Pecan Baked Brie
- Holiday favorite. This is one of those crowd-pleasing elegant appetizers perfect for all get-togethers – dinner parties, holidays, family gatherings, and potlucks. It feeds a large crowd and looks impressive on any dinner table.
- Quick prep. This easy baked brie dish requires just 10 minutes prep, ideal for no-stress hosting and entertaining.
- The irresistible maple-pecan topping. The melted brie pairs so well with the warm, sweet, crunchy, nutty topping made so effortlessly with just a few pantry staples.
What is baked brie?
Baked brie is a popular appetizer featuring a wheel of soft brie cheese, baked until softened and gooey in the center. It is commonly paired with sweet ingredients (ex. fig jam, brown sugar, honey) and served warm alongside some favorited dippers such as sliced baguette, crackers, and fruit slices.
How to make Cranberry Pecan Baked Brie
- Prep the brie. Let the brie come to room temperature, then place the cheese in a 5-inch cast iron skillet and top with brown sugar in an even layer. Pro tip: you can also use a small rimmed baking sheet lined with parchment paper.
- Bake. Bake at 350°F until the brie is soft and creamy, about 12-15 minutes.
- Make the maple-pecan topping. Combine the brown sugar, honey, maple syrup, butter, cinnamon, nutmeg, and orange zest in a saucepan until foamy, then stir in the pecans and cranberries until evenly coated.
- Serve. Serve the melted brie topped with the warm maple-pecan topping alongside crackers and crostini for dipping.
The best dippers for baked brie
- Bread: Toasted crostini, sourdough boule, seeded loaves (avoid soft sandwich breads)
- Crackers: Water crackers, seeded crackers, pita chips
- Fruit: Grapes, apples (fuji or pink lady), firm pears
What to serve with Cranberry Pecan Baked Brie
Tools For This Recipe
Cranberry Pecan Baked Brie: Frequently Asked Questions
No need for a fancy, artisanal brie! Any economical, inexpensive brie or Camembert from the supermarket will work very well in this recipe.
No, keeping the edible rind on will ensure that the brie will hold its shape during baking, keeping the cheese intact.
Walnuts, almonds, and pistachios are all excellent swaps.
The brie will feel very soft and pliable with a little bit of melted cheese slightly peeking and oozing from the sides.
Serve with fresh fruit (apple or pear slices), sturdy crackers (water crackers), dried fruit, and/or toasted bread slices (crostini).
The brie will harden as it cools but the leftovers can be reheated in the microwave or oven.
Cranberry Pecan Baked Brie
Video
Ingredients
- 1 (8-ounce) wheel brie cheese, at room temperature
- 1 tablespoon brown sugar
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
- ⅛ teaspoon ground nutmeg
- 1 tablespoon orange zest
- ½ cup 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 5-10 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.
Equipment
Notes
- Prep the cheese. Let the brie sit out at room temperature for about 15-20 minutes prior to baking to allow for even melting.
- Leave the rind on. Keeping the rind intact will help the brie hold its shape and structure while it melts during baking. The top layer of the rind can be removed upon serving for dipping and dunking, similarly to fondue.
- Use an oven-proof skillet. Use a small cast iron skillet or oven-safe dish that is slightly larger than the diameter of the brie, leaving enough space for the melted brie to ooze out when serving.
- Toast the pecans (optional). Toast the pecans in a hot skillet first to add even more nutty flavors.
- Mix it up. Swap out the dried cranberries for dried cherries, or substitute the pecans for walnuts.
- Add a garnish. Sprinkle fresh thyme leaves or chopped rosemary just before serving for a pop of color.
- Serve warm. Baked brie is best served warm out of the oven. It will start to firm as it sits out, about 10-15 minutes.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
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.
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.