Honey Pecan Baked Brie

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.

Share the love...Tweet about this on TwitterShare on Google+Pin on PinterestShare on LinkedInShare on FacebookBuffer this pageDigg thisShare on RedditShare on StumbleUpon

Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>