Cranberry Pecan Baked Brie — Damn Delicious

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Cranberry Pecan Baked Brie

Simple, elegant and an absolute crowd-pleaser! Best of all, this is one of the easiest appetizers EVER with only 5-10 min prep!

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

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple, elegant and an absolute crowd-pleaser! Best of all, this is one of the easiest appetizers EVER with only 5-10 min prep!

Ingredients:

  • 1 (8-ounce) wheel brie cheese, rind trimmed
  • 2 tablespoons brown sugar, packed

For the maple honey drizzle

  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Zest of 1 orange
  • 1/2 cup Fisher Nuts pecan halves, chopped
  • 1/4 cup dried cranberries

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Did you Make This Recipe?

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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.

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60 comments

So gorgeous, there’s nothing better than baked brie!

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.

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.

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 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.

Your reecipes are always so colorful and appetizing. This is sure to be a hit at any gathering.

Oh my word does this look stunning. Gooey brie is one of my favorite things to eat 🙂 Thanks!

Beautiful baked brie! Love the added nuts (nice touch)!!

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.

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!

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.

So easy. You’re so good at coming up with beautiful recipes that take no time at all, geez. 😉 Pinned!

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

This baked Brie looks so good that I just have to make it 🙂

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.

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!

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.

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!

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.

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.

Loved the orange zest in this! Delicious served with cinnamon sugar pita chips! Thank you for sharing the recipe!

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.

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.

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 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! 🙂

yumm its amazing recipe and delicious served with cinnamon sugar pita chips! its easy i should try it
Thank you for sharing the recipe!

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.

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 you bake this in a puff pastry

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.

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.

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!!

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 followed the directions to the letter…..WAY too sweet. I had to throw it out

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