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.
With some of the comments about “sweet” I have to comment that I was expecting to see a measurement of salt to add since it calls for unsalted butter. I always used unsalted, but there should be salt added IMHO.
Can the brie be replaced with Camembert?
Very tasty! The maple flavor goes really well with the brie. I omitted the sugar and when I poured the maple/honey/nut/cranberry mixture on top, I sprinkled on some dried thyme and salt to cut the sweetness a little bit. It was delicious!
Very good! Made this twice… first time I followed the recipe exactly. Second time I omitted the brown sugar since I don’t like things too sweet and added 1/2c fresh cranberries. At the end, I added a little fresh thyme.
Was excellent but way too sweet. I couldn’t taste the brie due to all the sugar. Next time I’ll omit the first 2 tbsp of brown sugar before baking the brie.
After that, I may omit the brown sugar all together. The maple syrup and honey gives it all the sugar it needs.
And I like sweet!!
My sister made it for a family get together it was really good
This was my first time to make brie, and this recipe was easy and tasted amazing! I’m making it for Christmas Day. I’ve referred to Damn Delicious over and over throughout the years, and I have never been disappointed.
This is the best cheese appetizer recipe I have ever had and I have had a lot of cheese! I admit I’m partial to Brie, but these toppings really elevate it to a whole new level of yummy goodness! I made it for a Thanksgiving gathering last year then scrapped the app I was going to make for the other Thanksgiving dinner I had and brought this instead. It was a big hit both times and I was asked to bring it for Christmas. One night after having it on my mind all day, my boyfriend and I made a meal out of it! I don’t advise that but I do strongly suggest you make this recipe and try it for yourselves. It will not disappoint.
Made this last year! Exactly the same w/out the brown sugar glaze. To say it was delicious does this dish no favours. It was one of the best bites ever. I’m going to try this particular recipe soon! Thanks.
Delicious. I had a large brie wheel so I doubled the topping. Used about 1.25 cups fresh cranberries in place of dried and just simmered them a little longer in the pan – this worked great. Made the topping ahead of time so I could quickly throw together later. I kept it in a little sauce pan and just returned it to the stove for a warm up shortly before the brie came out of the oven. When I make this again, I’ll omit the brown sugar on top of the brie, but that’s just because I prefer things a little less sweet. Awesome recipe – love the flavor combination!! Thank you.
I took this to a holiday party and it was a hit! I doubled the size of the Brie wheel (rind on) and used a larger iron skillet but kept the maple honey drizzle to the original recipe…except I added 2 tbs unsweetened cranberry juice to make the drizzle a little runnier. I made everything before going to the party and kept it warm. At the party, I cut through the top of the rind to expose the gooey brie and spooned the drizzle on top. It was perfect, looked quite stunning and tasted even better!
This was delicious, but….. do not remove the rind as the recipe states. I knew better. Even in the picture the rind is not removed. It melted like a snowman!!!!!!
Going to try this on the weekend for houseguests. I’m kinda stuck about removing the rind as I don’t have a small enough cast iron. When you do have the right sized pan, and remove the rind, does that make it go all gooey all over the pan? Is that how you serve it? Sorry, but your pic looks like the rind is on? Can I use a pie plate? And not that gooey chees isa bad thing!
I made this this for New Years Eve 2020 going into 2021. Instead of pecans, I used almonds because that is what I had on hand and I use cane syrup because I did not have maple syrup. But I did everything else according to the recipe. The dish was wonderful. Some people thought the glaze on the Brie Cheese would also go great on cornish hens or chicken. I decided I will give that a try. Next time I make this, I will make sure I have the maple syrup and pecans and triple the recipe. I gave this recipe five stars.
It’s incredible, tastes like it could even be served as a dessert. It’s mouthwatering, amazing and I make it at every dinner party.
This was absofrackinglutly amazing! I didn’t have an orange, zest or orange juice but I did have orange marmalade. I used half a tablespoon of that because the orange flavor seemed important. If that detracted from the outcome it’s just as well because my guests would have gotten hurt throwing themselves on the floor in ecstasy. And it was so easy to make. Definitely will make this again (and again)!
This has become a Christmas tradition at our house. Don’t skip the orange zest, it definitely makes it special.
This is seriously the best, fancy without being fussy. Everyone loves it!!
Very easy, elegant and yummy!
We had never had Brie before. We worried that it might be too sweet so we did not put very much sugar on the Brie before it went to the oven. Everything else we followed.
I am at a loss for words. There are only two of us. We have locked the doors. We have bribed the dog with Brie and bacon so she won’t tell. We are not going to tell anyone – they might want us to share.
We will let some special friends know about this recipe – but not until all the evidence is gone.
WOW