Baked Brie with Blackberry Compote and Spicy Candied Pecans

Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote. This appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.

Baked Brie with Blackberry Compote and Spicy Candied Pecan

Today’s recipe comes from my friend Jennifer’s new cookbook, The Gourmet Kitchen. Jennifer is the author and photographer behind the popular food blog, Savory Simple. I ran into Savory Simple over 3 years ago while I was looking for inspiration for a recipe. I still remember scrolling through her recipes and beautiful photographs and thinking to myself that she has a great deal of knowledge of cooking. Her recipes were written in a way that was easy to understand with tips that would guide the home cook along the process. Later, when I found out that she was a culinary graduate it all made sense: She knew what she was talking about.

Her new cookbook, The Gourmet Kitchen is no different. I think it is not only an extension of her website, but also her “thesis”. As you read through her recipes, one thing is clear: Jennifer is all about helping her readers put easy-to-make yet creative and flavorful dishes on the table.

Blackberry Compote Spicy Pecan Baked Brie Recipe

About this Spicy Candied Pecan Baked Brie Recipe:

For years, baked Brie was my go-to recipe for entertaining. I have baked so many wheels of Brie that I lost count. It was the simplest dish I could think of, and quite honestly, I didn’t think of it as a recipe worth sharing. However, after reading Jennifer’s version and realizing that I was doing it wrong all along, I decided that it was about time to post a baked Brie recipe that will knock you sucks off.

How do you bake your Brie?

Until I read The Gourmet Kitchen’s version, I would cover my Brie with some sort of a jam and some nuts and bake it in the oven for 10-15 minutes and serve it that away. However, Jennifer does it differently, and I have to say, I think it is a much better way. Instead of baking Brie covered with condiments, she bakes it separately, just by itself. She also slices off the top rind. I loved this technique, because when you cut the top rind off and leave the sides intact, you basically create a “cup” that the cheese bakes in making all the gooey goodness stay in the “cup” and easier to serve.

Baked Brie with Blackberry Compote and Spicy Candied Pecan

The Toppings:

Now, you can certainly serve baked Brie with your favorite marmalade and nuts. However, in this pecan baked brie recipe we are taking things up a notch. First, you make the spiced candied pecans by roasting pecans after coating them in a butter-maple syrup-cinnamon-cayenne mixture. Second, you make a simple blackberry compote by reducing fresh blackberries with a little bit of lemon juice, honey and vanilla extract. Once you top your baked Brie with these condiments, you and your guest are in for a serious treat.

Baked Brie with Blackberry Compote and Spicy Candied Pecan

With the holidays approaching, I just can’t imagine a better dish to entertain. Why not switch things up a little bit and give this luxurious baked Brie recipe a try? I know for a fact that it will not disappoint.

Finally, Jennifer is allowing me to give a copy of her book to one of my readers. For a chance to win, leave a comment below telling me about your go-to holiday entertaining recipe before November 21st 12 pm EST time. I will announce the winner via e-mail and here on this blog post. This giveaway is open to U.S. residents only. Good luck everyone!  GIVEAWAY IS NOW CLOSED! Kris Mc. is the winner. Thank you.

Other Recipes to Help You With Your Holiday Entertaining

Cranberry and Mint Rum Punch
Wild Mushroom and Brioche Stuffing
Easy Cranberry and Apple Cake
Sweet Potato Souffle
Pumpkin Maple Bread Pudding


Baked Brie with Blackberry Compote and Spicy Candied Pecans

Baked Brie with Blackberry Compote and Spicy Candied Pecan

1 Star2 Stars3 Stars4 Stars5 Stars (22 votes, average: 3.86 out of 5)


  • Author: Aysegul Sanford
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 2 Wheels of 8 ounces of Brie
  • Category: Appetizer
  • Cuisine: American/French


  • 1 cup pecan halves
  • ½ tablespoon unsalted butter, melted and cooled
  • 1 ½ tablespoons natural cane sugar (or light brown sugar)
  • 2 teaspoons pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 cups blackberries, plus more for garnish
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 8-ounces wheels of Brie, room temperature
  • handful of pomegranate seeds as garnish (optional)
  • a few fresh thyme leaves as garnish (optional)
  • crackers for serving


  1. To make the spicy candied pecans:
  2. Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper. Place pecans on the sheet and toast for 10 minutes or until fragrant.
  3. While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
  4. Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.
  5. In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
  6. Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
  7. Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
  8. Top each baked Brie with blackberry compote and spicy candied pecans.
  9. If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
  10. Serve immediately.


  • Serving Size: 4-8 people

This recipe is adapted (with minor changes) from The Gourmet Kitchen.

Baked Brie with Blackberry Compote and Spicy Candied Pecan
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  • Beeta @ Mon Petit Four - This looks GLORIOUS! Yum! I always bake my brie in puff pastry (naughty, I know!), so I bake it first, then add jam and toppings before serving. 🙂 ReplyCancel

    • Aysegul Sanford - I love it when it is covered in puff pastry as well. And yes, you are right. The whole thing is pretty naughty 😉ReplyCancel

  • traci | Vanilla And Bean - I love baked brie but usually only have it during the holidays. It does make a delicious and welcoming appetizer. And Jennifer’s technique is so smart.. cutting the top off!  I’ll give this a go for the holiday festivities coming. The house will be full. 😀  Thank you for sharing this and Jennifer’s beautiful new book. ReplyCancel

    • Aysegul Sanford - I am so happy to hear that you liked it my friend. I too love a good baked brie recipe. It is easy and delicious.
      Hope holiday season content creation hasn’t been too hard on you. Cheers!ReplyCancel

  • Rebecca G - Every occasion, my family demands New England Clam Dip, an original recipe I created years ago for my serious seafood lovers!ReplyCancel

  • SandraD - My go to recipe is goat cheese and little crisps I make that look like the ones in the photo! How crazy is that? Mine are a whole wheat, rosemary-raisin crisp that I also sell at local farmer’s markets. In fact, they are my best selling item! So now, I’m curious about the ones on your plate. Do tell!ReplyCancel

  • Ellen Flanagan - This recipe looks delicious and I have saved it!  My go to holiday recipe is cranberry sauce made with orange juice and fresh ginger.  It is so refreshing amd compliments all the holiday foods!ReplyCancel

  • Kris Mc. - The baked Brie looks like a delicious show stopper for any gathering! (Never thought to put a berry mixture on top!)  I’d love to put it on my table.  For the holidays, I get requests to make my Honey & Lemon Frosted Cookies. My teenager says they are better than store bought frosted cookies & my neighbors love them too! Thanks to you & Savory Simple.ReplyCancel

    • Jill - The cookies sound delicious! Willing to share the recipe?!ReplyCancel

  • Teri - I love Baked Brie. My favorite go to appetizer! I also cut the top off but add a layer of carmel dip for apples and then on top add dried cranberries, cherries, or blueberries and any type of nut that you like.  Addicting and delicious!  ReplyCancel

  • Joni - This is gorgeous!  Having friends over tonight and I’m going to make this 🙂

    Holiday breakfast ring is my go to for Christmas breakfast; eggs, sausage, cheese, and thin layers of biscuits layered in a bundt pan. You can prep everything the night before and then put in the oven while unwrapping gifts.  My kids love it!ReplyCancel

  • Brenda - My go to is a cheese ball with olives and pecans that my grandmother always made. love it. I have to say I must try this recipe. Sounds absolutely wonderful! BrendaReplyCancel

  • Samantha - I would love to bring this to thanksgiving this year! However, we will be transporting it two hours away and I don’t have access to an oven when we get there! (There’s a microwave & mini microwave oven, the turkey will be in the big oven!) is there a way to make this ahead and then somehow microwave it when I get there?ReplyCancel

    • Aysegul Sanford - Hi Samantha,
      Aahh this is a tough one. I wouldn’t recommend microwaving it. But before I replied to your comment (and saying “no, you shouldn’t”) I reached out to Jennifer (the author of this recipe) and asked if it would be okay. Unfortunately, she did confirm that it wouldn’t work in the microwave.
      Wouldn’t there be a way for you to put it in the oven for 10-15 minutes while the turkey is in the oven? It might get infused with some of the flavors of the turkey, but at least you can bake it in the oven.
      Wishing you and your family happy holidays (and safe travels)

  • Jennifer Farley - Thank you so much for the incredibly sweet review and stunning photos! ReplyCancel

  • Lauren - I just made this for Thanksgiving and it was a hit!! It was so delicious and the flavors melded together perfectly. Thank you for posting!!! It was very easy to make and I highly recommend any and everyone to try it out.ReplyCancel

    • Aysegul Sanford - Awww this is fantastic to hear. I am so glad it worked out for you.
      Happy Thanksgiving Lauren.
      PS: It is on our Thanksgiving table as well. 🙂ReplyCancel

  • Maureen - Do you think it would be okay to pre make the blackberry compote and pecans the day prior to serving? ReplyCancel

  • Margie - I’m thinking about having this for an appetizer at a bridal brunch.  Would it be appropriate for a morning appetizer?ReplyCancel

  • Marleen Meintjes - I am from Zambia live on a dairy farm I have read you recipe I am going to make it forsure!. It sound out of a other world it looks so Good  must tased it Thank you so much for much a great ideaReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.