Honey Pecan Baked Brie

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I enjoy most sports, but when it comes to big sporting events I have to admit, it is all about the game food. Our game food has stepped up a notch in recent years. Sure, we still have nachos, and we can even find chicken wings and drummies from local farms which I can coat with buffalo sauce. However, after that I start to become a bit of a snob.

If I have my way there will also be some gourmet cheeses, maybe some bruschetta or pesto. This baked brie is a perfect example.

I’ve had baked brie at parties and restaurants, but have never made it myself. On New Year’s Eve I decided to give it a try and now (regardless of whether or not we care about the teams) I’ll be making it for Super Bowl too!

There are lots of baked Brie recipes out there. I originally wanted to make one with a jam on top, but couldn’t find the jam I wanted in an HFCS-free version. Instead, I combined pecans, mascavo sugar and honey. It formed a praline-type topping that was delicious with the cheese.

Honey Pecan Baked Brie
1 round Brie cheese
¾ cup pecans, chopped
¼ cup mascavo (or brown) sugar
2 tbsp local honey
Preheat the oven to 350 degrees. Place the unwrapped wheel of brie in a shallow baking dish. In a small bowl mix together the chopped pecans, sugar and honey. It will form a thick, sticky paste.

Spoon the pecan mixture over the cheese and spread evenly. Bake the cheese for 10 to 15 minutes, until the pecans and sugar begin to caramelize. Let sit 3 to 5 minutes before serving.

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Comments

  1. says

    I never made brie myself either – I keep meaning to. I love the sound of this – the topping is just delectable!

  2. says

    yum yum I’ve never seen round brie though, maybe you can’t get it over here in england..think i could substitute pi d’ angloys which has a honey flavour to it anyway mmm thanks for sharing!

  3. says

    Chow and Chatter – Absolutely!

    Melinda – Oh that sounds incredible!

    Lauren – Something a little sweet with it just sets it over the top. :)

    Jessica – Definitely perfect for this time of year.

    Reeni – I know, it took before to finally get it and make it myself too.

    sweet-komal – Interesting, I’ve only seen brie in a round. Camembert is usually a good sub for brie.

  4. says

    Now that’s a classy dish. Baked brie is one of those simple dishes that just look like you put way more effort into it. I love it with fig jam too, but you just cannot go wrong with honey and pecans.

  5. says

    OysterCulture – That’s such a great point. It really does look like a dish you’d spend hours on. Oh, I’d love to try a version with fig jam!

    FLB – Brie has the best flavor that goes well with just about anything sweet or savory. So versatile!

    kat – I know! Sometimes I buy the simply fruit for Dan and I have some peach I made this summer, but I really wanted to use orange marmalade. No luck finding that without it.