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.
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.
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.
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.
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.
Baked Brie with Blackberry Compote and Spicy Candied Pecans
- 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
- To make the spicy candied pecans:
- 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.
- While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
- 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.
- 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.
- Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
- 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.
- Top each baked Brie with blackberry compote and spicy candied pecans.
- If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
- Serve immediately.
- Serving Size: 4-8 people
This recipe is adapted (with minor changes) from The Gourmet Kitchen.