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.